Arugula-Mushroom Salad

Arugula-Mushroom Salad

1 Review
From: EatingWell Magazine, November/December 1995

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

Ingredients 4 servings

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  • 1 clove garlic, peeled
  • ¼ 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


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  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 information

  • Per serving: 59 calories; 5 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 2 g protein; 37 mcg folate; 1 mg cholesterol; 2 g sugars; 0 g added sugars; 800 IU vitamin A; 8 mg vitamin C; 53 mg calcium; 1 mg iron; 186 mg sodium; 236 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat (mono)

Reviews 1

June 30, 2010
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By: EatingWell User
Very nice salad...get lots of compliments on this one. Served it with the Chicken with Roasted Lemons and everyone raved.
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