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Arugula-Mushroom Salad
From EatingWell.com
A creamy garlic dressing is a nice foil for peppery greens. Feel free to substitute watercress for the arugula.
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Nutritional Information
(per serving)
| Calories | 62 |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 1mg |
| Sodium | 188mg |
| Total Carbohydrate | 3g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 2g |
| Calcium | 0 |
Serves: 4 Edit
Total Time: 10 min
Ingredients
| U.S. | Metric | Conversion chart |
- 1 clove(s) garlic, peeled
- 1/4 teaspoon(s) salt
- 1 tablespoon(s) lemon juice
- 1 tablespoon(s) reduced-fat mayonnaise
- 1 tablespoon(s) extra-virgin olive oil
- 1 tablespoon(s) chopped fresh parsley
- Freshly ground pepper, to taste
- 6 cup(s) arugula leaves
- 2 cup(s) sliced mushrooms
Directions
- Place garlic on a cutting board and crush. Sprinkle with salt and use the flat of a chef's knife blade to mash the garlic to a paste; transfer to a serving bowl. Whisk in lemon juice, mayonnaise, oil and parsley. Season with pepper. Add arugula and mushrooms; toss to coat with the dressing.
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