Arugula-Mushroom Salad

http://www.eatingwell.com/recipes/arugula_mushroom_salad.html

From EatingWell:  November/December 1995, The EatingWell Diabetes Cookbook (2005)

A creamy garlic dressing is a nice foil for peppery greens. Feel free to substitute watercress for the arugula.

4 servings | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1 clove garlic, peeled
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon reduced-fat mayonnaise
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh parsley
• Freshly ground pepper, to taste
• 6 cups arugula leaves
• 2 cups sliced mushrooms

Preparation

1. 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.

Nutrition

Per serving : 62 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 1 mg Cholesterol; 3 g Carbohydrates; 2 g Protein; 1 g Fiber; 188 mg Sodium; 235 mg Potassium

Exchanges: 1 vegetable, 1 fat (mono)