Mushroom Salad

Serves 12

1 to 2 lemons
4 Tbsp. olive oil
2 cloves garlic, each cut in half
Salt
Pepper
2 lbs. white mushrooms, trimmed and cut into quarters
1/2 c. 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

From lemons, grate 1/2 teaspoon peel and squeeze 1/3 cup juice. In 4-quart saucepan, heat lemon peel and juice, 3 tablespoons oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to boiling on high. Reduce heat to medium and simmer 30 seconds.

Stir in mushrooms, parsley, 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.

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.

Serve mushrooms on greens. Garnish with additional snipped chives and Romano shavings.

Recipe from Good Housekeeping

Nutrition information per serving:

Calories 65
Total fat 5g
Saturated fat 1g
Cholesterol 0mg
Sodium 105mg
Carbs 5g
Dietary fiber 1g
Protein 3g