Arugula-Mushroom Salad

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

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

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

Makes: 4 servings

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  • 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


  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.


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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