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Receta Arugula Salad With Ginger Thyme Vinaigrette

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Raciónes: 4

Ingredientes

Cost per serving $3.78 view details

Direcciones

  1. Place dressing ingredients in blender. Puree for 1 minute, set aside. Place 1 tsp extra virgin olive oil in large skillet over high heat. Add in mushrooms and saute/fry till golden, about 15 min.
  2. 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 min till peas are bright green. Refrigeratepeas quickly in ice water. Drain well.
  3. Place arugula, squash, red bell pepper and peas in a large bowl, toss with dressing. Divide salad onto 4 plates. When mushrooms are golden brown, deglaze pan by adding the sherry, cook till all liquid evaporates. Place mushrooms on top of salad, serve. Delicious with a Lambic-style beer from Belgium.
  4. Prep time: 30 min
  5. Cooking Time: 15 min
  6. NOTES : Serves 4

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Nutrition Facts

Amount Per Serving %DV
Serving Size 311g
Recipe makes 4 servings
Calories 267  
Calories from Fat 175 66%
Total Fat 19.86g 25%
Saturated Fat 2.75g 11%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 32mg 1%
Potassium 729mg 21%
Total Carbs 14.84g 4%
Dietary Fiber 4.1g 14%
Sugars 8.33g 6%
Protein 6.11g 10%
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