Arugula Salad With Ginger Thyme Vinaigrette Recipe
Servings: 4
Ingredients
- 1/3 c. Extra-Virgin Extra virgin olive oil
- 3 Tbsp. Apple cider vinegar
- 1 1/2 Tbsp. Fresh Ginger, Chopped
- 1/2 tsp Fresh Thyme, Chopped
- 1/4 tsp Fresh Garlic, Chopped
- 1/4 tsp Tamari
- 1 tsp Extra-Virgin 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
Directions
- Place dressing ingredients in blender. Puree for 1 minute, set aside. Place 1 tsp extra virgin olive oil in large skillet over high heat. Add in mushrooms and saute/fry till golden, about 15 min.
- 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 min till peas are bright green. Refrigeratepeas 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 brown, deglaze pan by adding the sherry, cook till all liquid evaporates. Place mushrooms on top of salad, serve. Delicious with a Lambic-style beer from Belgium.
- Prep time: 30 min
- Cooking Time: 15 min
- NOTES : Serves 4
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 175 | 66% |
| Total Fat 19.86g | 25% |
| Saturated Fat 2.75g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 729mg | 21% |
| Total Carbs 14.84g | 4% |
| Dietary Fiber 4.1g | 14% |
| Sugars 8.33g | 6% |
| Protein 6.11g | 10% |
