Arugula Salad With Peaches For Two Recipes

PEACH & ARUGULA SALAD

Peach & Arugula Salad image

This is the perfect salad for summertime, when peaches are at their ripest and juiciest. Arugula brings a peppery bitterness that pairs beautifully with the sweetness of ripe peaches. Add in the salty, creamy tang of feta, and you have an easy salad that's truly special.

Provided by Cook for Your Life Staff

Categories Salads

Number Of Ingredients 1

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 For the salad: 2 teaspoons minced shallot or red onion 1 large peach, diced 5 ounces baby arugula, pre-washed (see Chef Tips) ⅓ cup feta cheese ¼ cup roasted pistachios, roughly chopped

Steps:

Prepare the dressing as described here, but put the mint and basil aside. Stir in the minced shallot.
Add the peaches, arugula, feta and pistachios. Just before serving, add the herbs and toss to combine.

Nutrition Facts : Calories 659

ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL

Arugula Salad With Peaches, Goat Cheese and Basil image

This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don't need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can't find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place.

Provided by Lidey Heuck

Categories brunch, dinner, easy, lunch, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup pine nuts
1/4 cup extra-virgin olive oil
2 tablespoons champagne vinegar or white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 to 5 ounces baby arugula
2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
1/2 cup julienned fresh basil leaves
2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste

Steps:

In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper.
Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve immediately.

PEACH ARUGULA SALAD

Peach Arugula Salad image

Peach arugula salad with balsamic vinaigrette is an easy delicious summer salad made with a handful of simple ingredients that packs on lots of flavor.

Provided by Sam Hu | Ahead of Thyme

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

6 cups baby arugula
2 ripe peaches, sliced
1/2 cup feta cheese, crumbled
1/4 cup pecans
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

In a large mixing bowl or serving dish, combine arugula, peaches, feta, and pecans.
Make the balsamic vinaigrette by stirring to combine olive oil, balsamic vinegar, honey, salt, and pepper, in a small bowl.
Pour the dressing on top of the salad and toss to combine. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 267 calories, Sugar 10.8 g, Sodium 327.3 mg, Fat 23.3 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 13.1 g, Fiber 2.3 g, Protein 4.8 g, Cholesterol 16.7 mg

PEACH ARUGULA SALAD

Peach Arugula Salad image

Peaches are so ripe and juicy right now, the perfect time to make this easy, delicious salad you can whip up in minutes!

Provided by Gina

Categories Lunch Salad

Time 10m

Number Of Ingredients 10

Ingredients

4 cups baby arugula
3 medium ripe peaches (pitted and sliced)
3/4 cup diced yellow bell pepper
3 tbsp chopped walnuts
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tbsp fresh squeezed lemon juice
1/8 tsp lemon zest
1/8 tsp kosher salt
fresh black pepper (to taste)

Steps:

Place the arugula in a large bowl, top with peaches, yellow pepper and walnuts. In a small bowl whisk the olive oil with the balsamic, lemon juice, salt and pepper and drizzle over the salad.

Nutrition Facts : ServingSize 1 3/4 cups, Calories 114 kcal, Carbohydrate 12 g, Protein 2 g, Fat 8 g, Sodium 43 mg, Fiber 3 g, Sugar 7 g, SaturatedFat 1 g

ARUGULA SALAD WITH PEACHES FOR TWO

Arugula Salad with Peaches for Two image

Go sweet and savory with this Arugula Salad with Peaches for Two. Made with grilled peaches, arugula, spinach, onions, almonds and more, this Arugula Salad with Peaches is the flavor combination of your dreams. Top it with KRAFT Lite Raspberry Vinaigrette Dressing for the perfect finishing touch.

Provided by My Food and Family

Categories Home

Time 16m

Yield Makes 2 servings, 2 cups each.

Number Of Ingredients 7

Ingredients

2 slices red onion (1/4 inch thick)
2 fresh peaches, halved, pitted
1/4 cup KRAFT Lite Raspberry Vinaigrette Dressing, divided
3 cups tightly packed baby spinach leaves
2 cups tightly packed baby arugula
1/4 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
2 Tbsp. sliced almonds, toasted

Steps:

Heat greased grill to medium heat.
Brush onions and cut sides of peach halves with 1 Tbsp. dressing. Grill peaches 6 min., turning occasionally and adding onions to the grill after 2 min. Cool slightly. Slice peaches and separate onions into rings.
Combine spinach and arugula; place on platter. Top with peaches, onions, cheese and nuts.
Drizzle with remaining dressing.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g

ARUGULA SALAD WITH PEACHES, SORGHUM, ALMONDS AND LEMON-HONEY VINAIGRETTE

Arugula Salad with Peaches, Sorghum, Almonds and Lemon-Honey Vinaigrette image

This arugula and peach salad is like summer sunshine on a plate! Nutty tasting and fiber-rich whole-grain sorghum, nutrient-packed peppery arugula, and healthy fats from the flavorful Marcona almonds, plus a light drizzle of Lemon-Honey Vinaigrette, round out the cast of simple ingredients in this light, yet satisfying, seasonal salad.

Provided by EA Stewart

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 8

Ingredients

3 tablespoons neutral-tasting vegetable oil, such as high-oleic safflower oil
2 teaspoons honey
2 tablespoons fresh lemon juice (from about 1/2 lemon)
Kosher salt and freshly ground black pepper
2 cups baby arugula
1/2 cup warm cooked whole-grain sorghum (see Cook's Note)
1 peach, sliced into wedges
1/4 cup salted or seasoned Marcona almonds

Steps:

For the lemon-honey vinaigrette: Combine the oil, honey and lemon juice in a small jar, and shake well to combine. Add salt and pepper to taste, and set aside.
For the salad: Put the arugula on a salad plate and top with the cooked sorghum. Top with peach slices and sprinkle with Marcona almonds. Drizzle 2 tablespoons Lemon-Honey Vinaigrette on top, or to taste. Serve immediately.

Nutrition Facts : Calories 480, Fat 31 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 275 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 13 grams, Sugar 15 grams

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