Roasted Garlic Vinaigrette (see recipe) or
low-fat salad dressing
leaves, washed and dried
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
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin