Cook whole baby bella mushrooms in olive oil until light brown. Cool slightly.
Recipe
Salad
Arugula and Grain Salad
Primary Media
Description
Wholesome and full of flavor. Make these salads for a delicious and filling lunch. Use your favorite bottled vinaigrette for the salad dressing.
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
1 (8 oz) pkg. whole baby bella mushrooms | ||
1 tbsp. Hy-Vee Select olive oil | ||
1 c. cooked quinoa | ||
1 (10 oz) pkg. arugula | ||
1 c. cherry tomatoes, halved | ||
2 tbsp. Hy-Vee grated Parmesan cheese | ||
Bottled vinaigrette, optional | ||
4 poached eggs | ||
Hy-Vee kosher sea salt , to taste | ||
Hy-Vee black pepper, to taste |
Things To Grab
- Small skillet
- Medium bowl
Directions
Toss together mushrooms, cooked quinoa, arugula, cherry tomatoes and Parmesan cheese in a bowl. Add desired amount of bottled vinaigrette; toss to coat. Season to taste with salt and black pepper.
Top each salad with a poached eggs.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 185g
- Sodium: 220mg
- Total Carbohydrates: 16g
- Protein: 13g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 30%
0%
Iron 15%
0%
Calcium 20%