Arugula Mushroom Salad


Arugula Mushroom Salad

This sophisticated salad is a wonderful side dish! With
lots of flavor, it will go perfectly with your dinner tonight.


Makes 12 side-dish servings
Recipe and photo from Good Housekeeping July-09
INGREDIENTS:
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,

heat lemon peel and juice, 3 tablespoons oil, garlic, ½ teaspoon salt, and ¼ teaspoon

freshly ground black pepper to boiling on high. Reduce heat to medium and simmer

30 seconds.
2. Stir in mushrooms, parsely, and chives. Transfer to large self-sealing plastic bag. Seal

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

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

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