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Recipe Name: Arugula Salad With Ginger-thyme Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1/3 Cup(s) Extra-virgin olive oil
3 Tablespoon(s) Apple cider vinegar
1 1/2 Tablespoon(s) Fresh ginger, minced
1/2 Teaspoon(s) Fresh Thyme, Minced
1/4 Teaspoon(s) Fresh Garlic, Minced
1/4 Teaspoon(s) Tamari
1 Pound(s) Mushrooms, thinly sliced
1/2 Pound(s) Sugar snap peas, cleaned and
1 Arugula, 1/2 lb cleaned
and trimmed
1/2 Pound(s) Yellow squash, Seeded
thinly slice
1/2 Pound(s) Red bell pepper, julienned
1/4 Cup(s) 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 by: Wholefoods Market Posted to MC-Recipe Digest V1 #1024 by
Suzy Wert <> on Jan 19, 1998

Nutrition (calculated from recipe ingredients)
Calories: 1333
Calories From Fat: 956
Total Fat: 106g
Cholesterol: 318mg
Sodium: 223.8mg
Potassium: 1181mg
Carbohydrates: 7.7g
Fiber: 2.4g
Sugar: 4.7g
Protein: 82.9g

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