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Arugula-Mushroom Salad

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

Your rating: None Average: 4 (4 votes)

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



READER'S COMMENT:
"Very nice salad...get lots of compliments on this one. Served it with the Chicken with Roasted Lemons and everyone raved. "
Arugula-Mushroom Salad Recipe

Makes: 4 servings

Active Time:

Total Time:

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; 0 g added sugars; 2 g protein; 1 g fiber; 188 mg sodium; 235 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value).

Exchanges: 1 vegetable, 1 fat (mono)


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