Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Arugula | 1 cup (20g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salad | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- DRESSING:
- 1/3 cup Extra-Virgin Olive Oil
- 3 tbl Apple cider vinegar
- 1 1/2 tbl Fresh Ginger, Minced
- 1/2 tsp Fresh Thyme, Minced
- 1/4 tsp Fresh Garlic, Minced
- 1/4 tsp Tamari
- SALAD INGREDIENTS:
- 1 tsp 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 cup Sherry cooking wine
- =
Directions
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.