Arugula Mushroom Salad
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This sophisticated salad is a wonderful side dish! With
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| 1-2 |
lemons |
| 4 | tbsp olive oil |
| 2 | cloves garlic, each cut in half |
| Salt and pepper | |
| 2 | lbs white mushrooms, trimmed and cut into quarters |
| ½ | cup loosely packed fresh parsley leaves, chopped |
| 3 | tbsp snipped chives plus additional for garnish |
| 1 | bag (5 oz) baby arugula |
| 1 | bag (5 oz) mixed baby greens |
| Thinly shaved Pecorino Romano cheese for garnish |
DIRECTIONS:
| 1. | From lemon(s), grate ½ teaspoon peel and squeeze 1/3 cup juice. In 4-quart saucepan, |
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heat lemon peel and juice, 3 tablespoons oil, garlic, ½ teaspoon salt, and ¼ teaspoon |
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freshly ground black pepper to boiling on high. Reduce heat to medium and simmer |
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30 seconds. |
| 2. | Stir in mushrooms, parsely, and chives. Transfer to large self-sealing plastic bag. Seal |
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bag, pressing out excess air. Place bag in bowl and refrigerate 6 hours or overnight. |
| 3. | Place sieve over large bowl; drain mushrooms over bowl (do not discard drained |
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marinade). Discard garlic cloves; set mushrooms aside. Add remaining 1 tablespoon oil |
| to marinade in bowl; whisk until blended. Add arugula and mixed greens; toss to | |
| combine. | |
| 4. | Serve mushrooms on greens. Garnish with additional snipped chives and Romano |
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shavings. |
Each serving equals 65 calories, trace fat (trace saturated fat), 0 cholesterol, 105 mg sodium, 5 g carbohydrate, 1 g fiber, 0 sugar, and 3 g protein