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Arugula Salad with Ginger-Thyme Vinaigrette

Serves 4
Time 20 min
Spicy fresh ginger and garlic are at the base of this tasty salad. Top with shredded chicken or grilled tofu for a complete meal.
Ingredients
  • Dressing
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons cider vinegar
  • 1 1/2 tablespoon minced fresh ginger
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/4 teaspoon finely chopped garlic
  • 1/2 teaspoon tamari
  • Salad
  • 1 teaspoon extra-virgin olive oil
  • 1 pound mushrooms, thinly sliced
  • 1/4 cup sherry cooking wine
  • 1/2 pound sugar snap peas, cleaned and trimmed
  • 1 bunch arugula (1/2 pound), cleaned and trimmed
  • 1/2 pound yellow squash, seeded and thinly sliced
  • 1/2 pound red bell pepper, julienned
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Method

For the dressing, place olive oil, vinegar, ginger, thyme, garlic and tamari in a blender.

Purée for 1 minute, until well combined, and set aside.

For the salad, heat olive oil in a large skillet over medium heat.

Add mushrooms and cook until golden brown, stirring frequently, 8 to 10 minutes.

Add sherry to pan and stir, scraping up brown bits from the bottom of the pan.

Continue cooking until all liquid has evaporated.

While mushrooms are cooking, steam peas for 2 to 3 minutes until slightly tender but still bright green.

Plunge peas into ice water to stop cooking, then drain them thoroughly.

To assemble the salad, place arugula, squash, bell pepper and peas in a large bowl and toss with dressing.

Divide salad among 4 plates.

Top with cooked mushrooms and serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Dressing
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons cider vinegar
  • 1 1/2 tablespoon minced fresh ginger
  • 1/2 teaspoon finely chopped fresh thyme
  • 1/4 teaspoon finely chopped garlic
  • 1/2 teaspoon tamari
  • Salad
  • 1 teaspoon extra-virgin olive oil
  • 1 pound mushrooms, thinly sliced
  • 1/4 cup sherry cooking wine
  • 1/2 pound sugar snap peas, cleaned and trimmed
  • 1 bunch arugula (1/2 pound), cleaned and trimmed
  • 1/2 pound yellow squash, seeded and thinly sliced
  • 1/2 pound red bell pepper, julienned
Shop with Prime

Exclusively for Prime members in select ZIP codes.