VEGAN DAY: Arugula And Mushroom Salad With Lemon Vinaigrette

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* Exported from MasterCook *

 

Arugula And Mushroom Salad With Lemon Vinaigrette

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 67

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Dressings Salads, Vegetable

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

(from 1/2 large lemon)

1/2 teaspoon sugar

1/4 teaspoon freshly grated lemon peel

1 clove garlic -- finely chopped

Salt and freshly ground block pepper -- to taste

6 cups arugula leaves -- washed and dried

2 cups sliced fresh white mushrooms

 

MAKES 4 TO 6 SERVINGS

 

Arugula, a peppery, assertive green, is often paired with mild, cultivated

mushrooms in salads. A slightly tangy, slightly sweet lemon vinaigrette

dresses the two in a complementary style.

 

In a large salad bowl, whisk together the oil, lemon juice, sugar, lemon

peel, garlic, salt, and pepper until well blended. Let set for a few

minutes to allow the sugar to dissolve.

 

Whisk the dressing again and add the arugula and mushrooms. Toss well to

thoroughly coat with the dressing. Serve at once.

 

Variation: For a reduced-fat version, substitute up to 2 tablespoons of

vegetable broth for 2 tablespoons of the oil. Use the Concentrated

Vegetable Broth (see separate recipe) if you can, or reduce 6 tablespoons

low-sodium canned broth over high heat, until it measures 2 tablespoons,

and cool.

 

Calories 222, Protein 10g Total Fat 15g, Saturated Fat 2g, Cholesterol

0mg, Carbohydrate 16g, Dietary fiber 1g, Sodium 97mg

 

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