Easy Low Carb Recipes - Mushroom Salad

Easy Low Carb Recipes - Mushroom Salad

Ingredients

• 1 lemon (up to 2 lemons)
• 4 tbsp. olive oil
• 2 clove garlic
• salt
• pepper
• 2 lb. white mushrooms
• 1/2 c. loosely packed fresh parsley leaves
• 3 tbsp. snipped chives, plus additional for garnish
• 1 bag baby arugula
• 1 bag mixed baby greens
• Thinly shaved Pecorino Romano cheese for garnish

Directions

• From lemon(s), grate 1/2 teaspoon peel and squeeze 1/2 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.
• erve mushrooms on greens. Garnish with additional snipped chives and Romano shavings.

source https://www.countryliving.com/food-drinks/recipes/a17510/mushroom-salad-recipe/