Try this Arugula Salad with Ginger-Thyme Vinaigrette recipe, or contribute your own.
Suggest a better descriptionPlace dressing ingredients in blender. Puree for 1 minute, set aside. Place 1 tsp olive oil in large skillet over high heat. Add mushrooms and saute 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
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Serving Size: 1 Serving (425g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 646 | ||
Calories from Fat: 646 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72g | 96 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 34.6g | ||
Polyunsanturated Fat 23.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 104.5mg | 4 % | |
Potassium 21.8mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.1g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 646
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