Arugula Salad With Ginger Thyme Vinaigrette Recipe

Name: Arugula Salad With Ginger Thyme Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. Extra-Virgin Extra virgin olive oil; 3 Tbsp. Apple cider vinegar; 1 1/2 Tbsp. Fresh Ginger, Chopped; 1/2 tsp Fresh Thyme, Chopped; 1/4 tsp Fresh Garlic, Chopped; 1/4 tsp Tamari; 1 tsp Extra-Virgin 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

Servings: persons

1/3 c. Extra-Virgin Extra virgin olive oil
3 Tbsp. Apple cider vinegar
1 1/2 Tbsp. Fresh Ginger, Chopped
1/2 tsp Fresh Thyme, Chopped
1/4 tsp Fresh Garlic, Chopped
1/4 tsp Tamari
1 tsp Extra-Virgin 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

1
Place dressing ingredients in blender.
2
Puree for 1 minute, set aside.
3
Place 1 tsp extra virgin olive oil in large skillet over high heat.
4
Add in mushrooms and saute/fry till golden, about 15 min.
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 min till peas are bright green.
8
Refrigeratepeas 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 brown, deglaze pan by adding the sherry, cook till all liquid evaporates.
13
Place mushrooms on top of salad, serve.
14
Delicious with a Lambic-style beer from Belgium.
15
Cooking Time: 15 min
16
NOTES : Serves 4

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 c. Extra-Virgin Extra virgin olive oil, 3 Tbsp. Apple cider vinegar, 1 1/2 Tbsp. Fresh Ginger, Chopped, 1/2 tsp Fresh Thyme, Chopped, and more.

Yes, Arugula Salad With Ginger Thyme Vinaigrette Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!