Arugula, Mushroom and Walnut Salad

1. 1

   Preheat the oven to 400.

2. 2

   In a pie plate, toast the walnuts for about 6 minutes, or until golden brown.

3. 3

   Let cool.

4. 4

   In a bowl, whisk the olive oil with the wine.

5. 5

   Season with the salt and pepper.

6. 6

   In a large bowl, combine the arugula, mushrooms and walnuts.

7. 7

   Add the dressing and toss to coat.

8. 8

   Serve on salad plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.