Arugula salad with ginger-thyme vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Extra-Virgin Olive Oil |
| 3 | tablespoons | Apple cider vinegar |
| 1½ | tablespoon | Fresh Ginger; Minced |
| ½ | teaspoon | Fresh Thyme; Minced |
| ¼ | teaspoon | Fresh Garlic; Minced |
| ¼ | teaspoon | Tamari |
| 1 | teaspoon | Extra-Virgin Olive Oil |
| 1 | pounds | Mushrooms; thinly sliced |
| ½ | pounds | Sugar snap peas; cleaned and trimmed |
| 1 | bunch | Arugula (1/2 lb); cleaned and trimmed |
| ½ | pounds | Yellow squash; Seeded, Thinly Slice |
| ½ | pounds | Red bell pepper; julienned |
| ¼ | cup | Sherry cooking wine |
Directions
DRESSING
SALAD INGREDIENTS
Place dressing ingredients in blender. Puree for 1 minute, set aside. Place 1 tsp olive oil in large skillet over high heat. Add mushrooms and sauté until golden brown, about 15 minutes.
While mushrooms are cooking, heat water in a saucepan to steam sugar snap peas. When water boils, place peas in steamer basket. Cover, steam 2-3 minutes until peas are bright green. Chill peas quickly in ice water. Drain well.
Place arugula, squash, red bell pepper and peas in a large bowl, toss with dressing. Divide salad onto 4 plates. When mushrooms are golden, deglaze pan by adding the sherry, cook until all liquid evaporates. Place mushrooms on top of salad, serve. Delicious with a Lambic-style beer from Belgium.
Prep time: 30 minutes Cooking time: 15 minutes Nutritional information per serving (13 oz): 300 calories, 8 g protein, 20 g fat (2½ g sat), 22 g carbohydrates, 0 mg cholesterol, 135 mg sodium Exchanges: 4½ vegetable, 5 fat NOTES : Serves 4
Recipe by: Wholefoods Market
Posted to MC-Recipe Digest V1 #1024 by Suzy Wert <SuzyWert@...> on Jan 19, 1998