| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Extra-Virgin Olive Oil |
| 3 |
tb |
Apple cider vinegar |
| 1 1/2 |
tb |
Fresh Ginger; Minced |
| 1/2 |
ts |
Fresh Thyme; Minced |
| 1/4 |
ts |
Fresh Garlic; Minced |
| 1/4 |
ts |
Tamari |
| 1 |
ts |
Extra-Virgin Olive Oil |
| 1 |
lb |
Mushrooms; thinly sliced |
| 1/2 |
lb |
Sugar snap peas; cleaned and trimmed |
| 1 |
bn |
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
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 (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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