Mixed Mushroom Salad (Insalata Di Funghi Misti)

From Martha Stewart. I have substituted parmesan cheese with fat free parmesan and omitted olive oil for drizzling. If you'd like olive oil, the amount is 3/4 c for 6 servings.

Ready In:
10mins
Serves:
Yields:
Units:

ingredients

directions

  • Whisk lemon juice, herbs, salt, 1/2 tsp pepper together. Reserve 1 tbsp of mixture, set aside the remainder.
  • Toss majority of the dressing with mushrooms in a large bowl, set aside.
  • Toss arugula, radicchio and reserved 1 tbsp dressing. Arrange on a large platter. Top with mushroom mixture. Sprinkle with parmesan cheese, season with pepper.
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RECIPE MADE WITH LOVE BY

@Just Happy
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@Just Happy
Contributor
"From Martha Stewart. I have substituted parmesan cheese with fat free parmesan and omitted olive oil for drizzling. If you'd like olive oil, the amount is 3/4 c for 6 servings."
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  1. packeyes
    WOW! This was phenomenal! I seem to be incapable of preparing any recipe as written and I made the following small changes. I made a half recipe. I added some olive oil and 1 clove of finely chopped garlic to the lemon juice dressing mixture. I fried up 1 1/2 pieces of bacon and crumbled over the top of the prepared platter. We absolutely loved this recipe - thank you for sharing!
    Reply
  2. Just Happy
    From Martha Stewart. I have substituted parmesan cheese with fat free parmesan and omitted olive oil for drizzling. If you'd like olive oil, the amount is 3/4 c for 6 servings.
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