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Kale, Arugula and Mushroom Salad

Kale and Arugula with warm mushrooms and shaved Parmesan tossed with a white balsamic vinaigrette.
Kale, Arugula and Mushroom Salad

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Servings: 4
Total Time: 15 minutes
Recipe by: Frankie


8 ounces cremini mushrooms, sliced
2 TBSP olive oil
4 cups arugula
4 cups chopped kale (thick center rib removed)
1/2 cup shaved Parmesan cheese
Vinaigrette Dressing:
1/4 cup olive oil
2 TBSP white balsamic vinegar
1 tsp Dijon mustard
2 cloves garlic, minced
1/2 tsp salt
dash of black pepper


1. In a small bowl mix together all the dressing ingredients, set aside.

2. Heat the 1 TBSP olive oil in a saute pan over medium-high heat. Cook the mushrooms, stirring occasionally, until well browned, about 5 to 7 minutes.

3. In a large mixing bowl add the kale, arugula, Parmesan, and cooked mushrooms.

4. Drizzle the dressing over top and toss to coat.

5. Serve and enjoy.

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Kale, Arugula and Mushroom Salad

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