Arugula Salad with Honey-Herb Dressing

4 servings

4 cups arugula leaves
1 cup cherry tomatoes
1 cup mushrooms, sliced
1 cup Parmesan cheese, sliced
Toasted bread slices or croutons
1/4 cup lemon juice
2 tablespoons honey
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried coriander
Salt, to taste

In a large salad bowl, combine salad ingredients, cover and refrigerate. Combine all the ingredients of the dressing in a jar, close jar and shake until well blended. Sprinkle salad with parmesan, pour dressing over and toss lightly.

Recipe and photograph provided courtesy of the National Honey Board