Arugula Salad with Ginger-Thyme Vinaigrette

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  1. Place dressing ingredients in blender.
  2. Puree for 1 minute, set aside.
  3. Place 1 tsp olive oil in large skillet over high heat.
  4. Add mushrooms and saute until golden brown, about 15 minutes.
  5. While mushrooms are cooking, heat water in a saucepan to steam sugar snap peas.
  6. When water boils, place peas in steamer basket.
  7. Cover, steam 2-3 minutes until peas are bright green.
  8. Chill peas quickly in ice water.
  9. Drain well.
  10. Place arugula, squash, red bell pepper and peas in a large bowl, toss with dressing.
  11. Divide salad onto 4 plates.
  12. When mushrooms are golden, deglaze pan by adding the sherry, cook until all liquid evaporates.
  13. Place mushrooms on top of salad, serve.