PEACH ARUGULA SALAD
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
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
ARUGULA SALAD WITH PEARS AND GORGONZOLA
Steps:
- In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
- Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.
STEAKHOUSE WEDGE SALAD WITH GORGONZOLA AND CRISPY PANCETTA
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
- Meanwhile, mash together the Gorgonzola, sour cream and lemon juice in a bowl. Add the milk and whisk to combine. Season with salt and pepper.
- Arrange the iceberg wedges and tomatoes on 4 plates. Drizzle with the Gorgonzola dressing and crumble the pancetta over the top. Garnish with the chives.
PEACH AND ARUGULA SALAD
Categories Salad Pork Appetizer Quick & Easy Ricotta Peach Bacon Arugula Summer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.
- Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water. Peel peaches and cut each into 6 wedges, then unroll pancetta slices and wrap one slice around each wedge, overlapping ends of pancetta. Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook peaches in 2 batches, turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch. Transfer to a plate and keep warm, covered loosely with foil.
- Divide arugula and warm pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.
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