Arugula Salad With Ginger-Thyme Vinaigrette
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Arugula Salad With Ginger-Thyme Vinaigrette
  Salad  
Last updated 6/12/2012 1:05:09 AM. Recipe ID 29982. Report a problem with this recipe.
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      Title: Arugula salad with ginger-thyme vinaigrette
 Categories: None
      Yield: 4 Servings
 
MMMMM--------------------------DRESSING-------------------------------
    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

MMMMM---------------------SALAD INGREDIENTS--------------------------
      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
 
  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 




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Recipe ID 29982 (Apr 03, 2005)

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