Recipe: <!-- -->Arugula Salad with Ginger-Thyme Vinaigrette<!-- --> | Whole Foods Market

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 tablespoons cider vinegar
• 1 1/2 tablespoons minced fresh ginger
• 1/2 teaspoon finely chopped fresh thyme
• 1/4 teaspoon finely chopped garlic
• 1/2 teaspoon tamari
• 1 teaspoon extra-virgin olive oil
• 1 pound mushrooms, thinly sliced
• 1/4 cup sherry cooking wine
• 1/2 pound sugar snap peas, cleaned and trimmed
• 1 bunch arugula (1/2 pound), cleaned and trimmed
• 1/2 pound yellow squash, seeded and thinly sliced
• 1/2 pound red bell pepper, julienned