Arugula And Peach Salad With Creamy Chive Vinaigrette Food
ARUGULA AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE
Provided by Molly Stevens
Categories Fruit Leafy Green Side No-Cook Vegetarian Quick & Easy Summer Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.
ARUGULA SALAD WITH PEACHES, GOAT CHEESE AND BASIL
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
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.
ARUGULA AND PEAR SALAD WITH DIJON SHERRY VINAIGRETTE
Provided by Dave Lieberman
Categories appetizer
Time 18m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Add the arugula leaves to a medium bowl. Core and slice the pear into 1/8-inch thick slices and add to arugula.
- In another small bowl, whisk together vinegar, mustard, olive oil, and shallot. Season with salt and pepper.
- Toss the arugula and pears with the dressing. Divide the salad between the plates and top with the toasted walnuts. Serve immediately.
ARUGULA SALAD WITH PEACHES, SORGHUM, ALMONDS AND LEMON-HONEY VINAIGRETTE
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
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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- Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper.
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