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Peach & Arugula Salad

Name: Peach & Arugula Salad
Prep time: 15

(3 votes, average: 4.33 out of 5)

15 min prep

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...

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

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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

In a large serving bowl whisk the Summer Vinaigrette with the minced shallot. Add in the diced peaches.
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 Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.