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

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