Jarjeer (Arugula) Salad - cooking recipe

Ingredients

1 (5 ounce) box baby arugula
2 sweet white onions, thinly sliced
1 cup chopped mushroom
1 tomatoes, diced (optional, I don't add this)
1 teaspoon unrefined extra virgin olive oil
1/2 lemon, juiced
2 teaspoons sumac (May be found in Middle Eastern stores, the Sudanese version would not use this but maybe extra lemon)
sea salt

Preparation

Wash and dry arugula.
Arrange leaves on a large plate and layer with onions, mushrooms and tomato if using.
Whisk together olive oil, lemon juice and sumac. Season to taste with sea salt, and pour over the salad.