Arugula Salad with Ginger-Thyme Vinaigrette

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Contents 1 Description 2 Ingredients 3 Directions 4 Other Links 5 See Also

[edit] Description

[edit] Ingredients

DRESSING:

• 1/3 cup Extra-Virgin Olive Oil
• 3 tbl apple cider vinegar
• 1 1/2 tbl Fresh Ginger, Minced
• 1/2 tsp Fresh Thyme, Minced
• 1/4 tsp Fresh Garlic, Minced
• 1/4 tsp Tamari

SALAD INGREDIENTS:

• 1 tsp 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 cup Sherry Cooking Wine

[edit] Directions

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 saute 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.

[edit] Other Links

[edit] See Also