Recipe - Arugula Salad With Ginger-Thyme Vinaigrette

DRESSING
1/3 cup ExtraVirgin Olive Oil
3 tablespoon Apple cider vinegar
1 One half tablespoon Fresh Ginger; Minced
One half teaspoon Fresh Thyme; Minced
One fourth teaspoon Fresh Garlic; Minced
One fourth teaspoon Tamari

SALAD INGREDIENTS
1 teaspoon ExtraVirgin Olive Oil
1 pound Mushrooms; thinly cut or sliced up
One half pound Sugar snap peas; cleaned and
trimmed
1 bn Arugula (One half lb); cleaned
and trimmed
One half pound Yellow squash; Seeded,
Thinly Slice
One half pound Red bell pepper; julienned
One fourth cup 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 23
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 Lambicstyle 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 MCRecipe Digest V1 #1024 by Suzy Wert SuzyWert@aol.com on Jan
19, 1998