WARM MUSHROOM & ARUGULA SALAD

Warm Mushroom & Arugula Salad image

While warm salad might sound a bit off the wall, it's a brilliant idea when you're making Warm Mushroom and Arugula Salad. Add toasted walnut halves for a crunchy complement to your mushroom and arugula salad for a dinner dish.

Provided by My Food and Family

Categories Fall 2019

Time 25m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 8

Ingredients

1 small head radicchio, chopped (about 1-1/2 cups)
1 pkg. (5 oz.) baby arugula, divided
1/2 cup KRAFT Tuscan House Italian Dressing, divided
1/2 lb. baby bella mushrooms, sliced, divided
6 large portobello mushrooms, gills removed, mushroom caps sliced
1/4 tsp. garlic powder
1/3 cup walnut halves, toasted
1/4 cup dried cherries

Steps:

Toss radicchio with half the arugula in large bowl.
Heat 2 Tbsp. dressing in large skillet on medium heat. Add half the mushrooms; cook 5 to 6 min. or until tender, stirring occasionally. Add to radicchio mixture; toss until salad greens are wilted. Repeat with remaining mushrooms and 2 Tbsp. of the remaining dressing. Add garlic powder and remaining dressing; mix lightly.
Cover platter with remaining arugula; top with salad.
Sprinkle with nuts and cherries.

Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g