1 clove garlic, peeled

1/4 teaspoon salt

1 tablespoon lemon juice

1 tablespoon reduced-fat mayonnaise

1 tablespoon extra-virgin olive oil

1 tablespoon 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.