Serves: 4
Total Calories: 367

6 bunches arugola washed, dried, and trimmed
1 roasted red bell pepper cut into 1/4 inch lengthwise strips
6 sun dried tomatoes packed in oil, drained and cut into 1/4 inch slices
ROSEMARY HONEY VINAIGRETTE
1/2 cup olive oil
3 cloves garlic thinly sliced
6 tablespoons white Zinfandel
3 tablespoons honey
2 tablespoons soy sauce
2 teaspoons grated peeled fresh ginger
2 cloves garlic finely chopped
1 teaspoon powdered rosemary
1/2 teaspoon white pepper
1/2 teaspoon salt
1/4 cup fresh lemon juice

To roast bell pepper, see recipe for Red Bell Pepper Puree in Basic Recipes.

Heat olive oil in small skillet over medium heat. Add sliced garlic and sauté until crisp and golden brown, 1 ½ to 2 minutes. Lift out garlic with a slotted spoon and drain on paper towels; set aside. Let oil cool.

In a large bowl, combine cooled oil with all remaining vinaigrette ingredients except lemon juice; whisk to blend. Slowly drizzle in lemon juice, whisking constantly.

Add arugula to vinaigrette and toss lightly to coat. Transfer arugula to platter or large salad bowl. Add red pepper and tomato slices to vinaigrette remaining in bowl and toss; sprinkle over arugula. Top with reserved sautéed garlic and serve.

Nutritional Facts:

Serves: 4
Total Calories: 367
Calories from Fat: 246

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Tom Kha Kai
Tom Yum Kung
Arugula Salad with Rosemary Honey Vinaigrette
Thai Sausage Salad
Warm Spinach-Chicken Salad
Mango Salsa
Thai Papaya Salad
Naked Shrimp Salad
Spicy Beef Salad with Lemon Grass Sauce