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 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|
|Calories from Fat: 646 (100%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 646
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