Arugula Mushroom Salad
Yield: 4 servings
Source: "The Eating Well Diabetes Cookbook"
1 clove garlic, peeled
1/4 tsp salt, or to taste
1 Tbsp lemon juice
1 Tbsp reduced-fat mayonnaise
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh parsley
Freshly ground pepper to taste
6 cups arugula leaves
2 cups sliced mushrooms
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.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 62, Fat: 5 g, Cholesterol: 1 mg, Carbohydrate: 3 g,
Protein: 2 g, Fiber: 1 g, Sodium: 185 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat