Arugula Salad with Ginger-Thyme Vinaigrette
| Yield: | 4 Servings |
| Categories: |
| DRESSING | ||
| 1/3 | c | Extra-Virgin Olive Oil |
| 3 | tb | Apple cider vinegar |
| 1 1/2 | tb | Fresh Ginger; Minced |
| 1/2 | ts | Fresh Thyme; Minced |
| 1/4 | ts | Fresh Garlic; Minced |
| 1/4 | ts | Tamari |
| SALAD INGREDIENTS | ||
| 1 | ts | Extra-Virgin Olive Oil |
| 1 | lb | Mushrooms; thinly sliced |
| 1/2 | lb | Sugar snap peas; cleaned and trimmed |
| 1 | bn | Arugula (1/2 lb); cleaned and trimmed |
| 1/2 | lb | Yellow squash; Seeded, Thinly Slice |
| 1/2 | lb | Red bell pepper; julienned |
| 1/4 | c | Sherry cooking wine |
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