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Arugula Salad with Ginger Thyme Vinaigrette recipe
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To make Arugula Salad with Ginger Thyme Vinaigrette you will need
Ingredients
| | DRESSING | | | | 1/3 | cups | Extra-Virgin Olive Oil | | 3 | tablespoons | Apple cider vinegar | | 1 1/2 | tablespoons | Fresh Ginger; Minced | | 1/2 | teaspoons | Fresh Thyme; Minced | | 1/4 | teaspoons | Fresh Garlic; Minced | | 1/4 | teaspoons | Tamari |
| | SALAD INGREDIENTS | | | | 1 | teaspoon | Extra-Virgin Olive Oil | | 1 | pound | Mushrooms; thinly sliced | | 1/2 | pounds | Sugar snap peas; cleaned and trimmed | | 1 | bunch | Arugula (1/2 lb); cleaned and trimmed | | 1/2 | pounds | Yellow squash; Seeded, Thinly Slice | | 1/2 | pounds | Red bell pepper; julienned | | 1/4 | cups | Sherry cooking wine |
Instructions
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.
Enjoy your Arugula Salad with Ginger Thyme Vinaigrette
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Wed 6 Aug 2008
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