Pub date
2007-05-03
Arugula Mushroom Salad
Source: Editor:Alex Read:
Arugula Mushroom Salad
FoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!
FoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!
Ingredients
| Qty. | Measurement | Description |
|---|---|---|
| 1 | clove | garlic, peeled |
| 1/4 | teaspoon | salt |
| 1 | tablespoon | fresh lemon juice |
| 1/2 | cup | Roasted Garlic Vinaigrette (see recipe) or low-fat salad dressing |
| 1 | tablespoon | chopped, fresh parsley |
| 1/4 | teaspoon | freshly ground black pepper |
| 3 | cups | arugula leaves, washed and dried |
| 2 | cups | sliced mushrooms |
| 1 | cup | cherry tomatoes |
Cook:15 minutes (cooking time)
Preparation
- Coarsely chop the garlic. Sprinkle with salt and use the flat of a knife blade to mash the garlic to a paste; transfer to a large salad bowl. Whisk in the lemon juice, Roasted Shallot Vinaigrette and parsley. Season with pepper.
- Add the arugula, mushrooms and tomatoes. Toss to coat with the dressing.
Nutritional Analysis
| Number of Servings: 4 | |
|---|---|
| Per Serving | Amount |
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