2 tablespoons olive oil
1 red onion, chopped
2 red bell peppers, thinly sliced
Salt and pepper to taste
2 large Portobello mushroom tops, washed and cut into long slivers or square chunks
½ cup red wine
4 cups arugula, rinsed
1 lemon, cut into quarters
½ cup goat cheese crumbles


Mushrooms sautéed in red wine make a delicious addition to a bed of spicy arugula leaves. This flavorful mix of bell peppers, onions, and goat cheese requires nothing more than a squeeze of lemon to complete an easy summer salad. 

Heat olive oil in a skillet over medium-high heat. Sauté onions and bell peppers until onions are translucent. Add salt and pepper to taste.
Add mushrooms and red wine. Stir for about 2 minutes, or until mushrooms are hot and saturated with wine.
Divide arugula onto individual plates and top with the onion, bell pepper, and mushroom mixture.
Squeeze a slice of lemon on each salad and sprinkle with goat cheese crumbles. Serve immediately.

Serving Size:
Makes 4 servings.
Seattle Tilth
Allyse Ingalls