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Peach & Arugula Salad

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients
I’m not normally a huge fan of fruit in salads, but this bit of summer deliciousness is an exception. Peach and Arugula salad brings the peppery bitterness of cruciferous arugula and the sweetness of...

Ingredients

 

Summer Vinaigrette

  • 1 clove of garlic, smashed and cut in half (optional)
  • 1 tablespoon white wine vinegar
  • Pinch of sea salt
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon water
  • 1 tablespoon of mint cut into a chiffonade
  • 2 tablespoons basil leaves cut into a chiffonade

Salad

  • 2 teaspoons minced shallot or red onion
  • 1 large peach, diced
  • 5 0unce box pre-washed baby arugula (See Ann’s Tips)
  • ⅓ cup feta cheese
  • ¼ roughly chopped roasted pistachios

 

Nutrition Facts

Calories

136 cals

Fat

10 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

6 g

Carbohydrates

9 g

Sugar

6 g

Fiber

2 g

Protein

5 g

Sodium

169 mg

Directions

  1. In a large serving bowl whisk the Summer Vinaigrette with the minced shallot. Add in the diced peaches.
  2. Top the dressed peaches with the arugula, feta and pistachios. Just before serving, toss to combine.

Chef Tips

A 5 ounce box of baby arugula = about 7 loosely packed cups.

I always wash ‘pre-washed’ greens a second time to be on the safe side.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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