Arugula Salad With Ginger-thyme Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 1/3 | c | Extra-Virgin Olive Oil |
| 3 | T | Apple cider vinegar |
| 1 1/2 | T | Fresh Ginger, Minced |
| 1/2 | t | Fresh Thyme, Minced |
| 1/4 | t | Fresh Garlic, Minced |
| 1/4 | t | Tamari |
| 1 | t | Extra-Virgin Olive Oil |
| 1 | lb | Mushrooms, thinly sliced |
| 1/2 | lb | Sugar snap peas, cleaned and |
| trimmed | ||
| 1 | Arugula, 1/2 lb cleaned | |
| and trimmed | ||
| 1/2 | lb | Yellow squash, Seeded |
| Thinly Slice | ||
| 1/2 | lb | Red bell pepper, julienned |
| 1/4 | c | Sherry cooking wine |
INSTRUCTIONS
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 (2.5 g sat), 22 g carbohydrates, 0 mg cholesterol, 135 mg sodium Exchanges: 4.5 vegetable, 5 fat NOTES : Serves 4 Recipe by: Wholefoods Market Posted to MC-Recipe Digest V1 #1024 by Suzy Wert <SuzyWert@aol.com> on Jan 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1333
Calories From Fat: 956
Total Fat: 106g
Cholesterol: 318mg
Sodium: 223.8mg
Potassium: 1181mg
Carbohydrates: 7.7g
Fiber: 2.4g
Sugar: 4.7g
Protein: 82.9g