Arugula, Garlic Chips & Parmesan Salad (Vegetarian)

3 ounces (1 1/2 cups) arugula leaves
2 ounces (1/2 cup) parmesan cheese, thinly shaved
1 pkg (3 1/2 ounces) golden gourmet enoki mushrooms
4-5 garlic cloves
3 tbsp virgin olive oil
1 tbsp white wine vinegar brittany sea salt and freshly ground black pepper to taste.

Wash arugula leaves and enoki mushrooms and drain well. Slice garlic cloves into thin chips, then fry them in olive oil until browned and crisp. Let cool and dry on paper towel.

Put arugula into a salad bowl and scatter the garlic chips and parmesan cheese over.

Left Foot Organics PO Box 12772 Olympia, WA 98508

360-754-1849 info@leftfootorganics.org