Ingredients

• 1 cup loosely packed Italian parsley leaves, washed and spun dry
• 1 cup loosely packed arugula, washed and spun dry
• 4 firm white cultivated mushrooms, sliced thin
• Dash of salt
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoons fresh lemon juice
• Freshly ground black pepper
• 1/4 cup thinly sliced red onions, soaked in ice water for 15 min utes and drained
• Parmesan cheese, shaved with a vegetable peeler into thin curls

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Instructions

1. In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and to each portion with some of the onions and Parmesan curls.;