Arugula Mushroom Salad

This recipe serves:  4 6 8

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
1. 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.

2. Add the arugula, mushrooms and tomatoes. Toss to coat with the dressing.

Serving Size: about 1 cup of salad

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