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  • Arugula Salad With Ginger Thyme Vinaigrette

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    Arugula Salad With Ginger Thyme Vinaigrette
    Servings: 4
    by Global Cookbook
    92760 recipes
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    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

    1. 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.
    2. 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.
    3. 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.
    4. Prep time: 30 min
    5. Cooking Time: 15 min
    6. NOTES : Serves 4

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