INGREDIENTS

1 to 2 lemons
4 Tbsp. olive oil
2 cloves garlic, each cut in half Salt and pepper
2 lbs. white mushrooms,
trimmed and cut into quarters
½c. 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

TIME

Active time 20 minutes
Total time 30 minutes
plus marinating
Makes 12 side-dish servings

RECIPE

❶ From lemon(s), grate ½teaspoon peel and squeeze ⅓ cup juice. In 4-quart saucepan, heat lemon peel and juice, 3 tablespoons oil, garlic, ½ teaspoon salt, and ½teaspoon freshly ground black pepper to boiling on high.Reduce heat to medium and simmer 30 seconds.
❷ 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.
❸ Place sieve over large bowl; drain mushrooms over bowl (do not discard drained marinade). Discard garlic cloves; set mushrooms aside.

SERVING

Makes 8 cups.
To serve garnish salad with
mint sprigs.
EACH SERVING About
155 calories.
6 g protein. 25 g carbohydrate.
5 g total fat (1 g saturated).
5 g fiber, 0 mg cholesterol.
160 mg sodium.