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.
FRESH PEACH SALAD
Provided by Kardea Brown
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the oil, vinegar, honey and mustard to a jar with a lid. Add the shallot and season with salt and pepper. Close the jar and shake until combined. (See Cook's Note.)
- Layer the peaches, pecans, Gouda and arugula in a large bowl. Pour the dressing over the top, then toss until everything is coated. Transfer to a serving bowl and serve immediately.
PEACH & ARUGULA SALAD
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
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
GRILLED CHICKEN, PEACH, AND ARUGULA SALAD
Yummy salad!
Provided by trisha1985
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
- Brush 1 teaspoon oil onto cut-side of peaches.
- Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
- Brush remaining oil onto both sides of chicken breasts and season with salt.
- Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
- Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 5.8 g, Cholesterol 43.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 263 mg, Sugar 4.9 g
PEACH ARUGULA SALAD
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
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.
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
GRILLED PEACH, RICE & ARUGULA SALAD
This hearty salad was created when I needed to clear out some leftovers from the fridge-and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. -Lauren Wyler, Dripping Springs, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk together first 6 ingredients., Prepare rice according to package directions; cool slightly. Place peaches on a lightly oiled grill rack over medium heat. Grill, covered, until lightly browned, 6-8 minutes, turning occasionally., To serve, add bacon and 1/4 cup dressing to rice. Line a platter with arugula; top with rice mixture and peaches. Drizzle with remaining dressing; top with cheese.
Nutrition Facts : Calories 218 calories, Fat 11g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 530mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
ARUGULA PEACH AND HALLOUMI SALAD
This Arugula Peach and Halloumi Salad is the summer salad I just can't get enough of! Tossed with pecans, onions and fresh mint and topped with a lemon vinaigrette, I have no doubts you will love this salad too!
Provided by Davida Lederle
Time 16m
Number Of Ingredients 11
Steps:
- Combine all salad ingredients (with the exception of the halloumi)
- Grease a cast-iron skillet with olive oil over med-high heat. The oil should be hot, but not sizzling.
- Add your halloumi and cook on each side for 2-3 minutes. It will sizzle when you add it to the pan. You want it to brown, but not burn.
- Combine all dressing ingredients.
- Top salad with desired dressing.
- Divide salad evenly and top each bowl with desired halloumi
PEACHY-ORANGE ARUGULA SALAD
This simple, juicy salad is the perfect summer side dish. Double down on peachy flavor with a mix of raw and grilled summer peaches tossed together with orange supremes, rosemary, lime, and arugula.
Categories Salads & Side Dishes/">Salads & Side Dishes
Time 25m
Number Of Ingredients 6
Steps:
- To supreme oranges, using a small, sharp knife, slice off ends of oranges. Stand one orange on a flat end on a cutting board. Cut away peel and white pith, working from top to bottom. You will be able to see the membranes that separate each segment. Tip the orange on its side, and slice each segment on either side to free from the membranes. Repeat with remaining oranges.
- Grill half of the peach wedges, uncovered, over medium 4 to 6 minutes or until grill marks appear, turning once.
- Transfer grilled peaches to a bowl. Add remaining peach wedges, orange supremes, maple syrup, lime juice, and rosemary. Mix well. Serve fruit mixture on a bed of arugula.
GRILLED CHICKEN, PEACH, AND ARUGULA SALAD
Yummy salad!
Provided by trisha1985
Categories Arugula Salad
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
- Brush 1 teaspoon oil onto cut-side of peaches.
- Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
- Brush remaining oil onto both sides of chicken breasts and season with salt.
- Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
- Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 5.8 g, Cholesterol 43.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 263 mg, Sugar 4.9 g
PEACH AND ARUGULA SALAD WITH CRISPY PANCETTA AND GORGONZOLA
Provided by Bobby Flay
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium saute pan over medium heat. Add the pancetta and cook until golden brown and crispy. Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil.
- Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper.
- Toss the peaches with some of the vinaigrette add the arugula and toss to combine. Transfer the greens to a platter, top with the peach halves and sprinkle the top with the gorgonzola and crispy pancetta. Serve with toast schmeared with fig preserves and gorgonzola.
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.
BERRY AND ARUGULA SALAD WITH HOMEMADE BLUEBERRY VINAIGRETTE
Here's a hearty salad that comes with a healthy serving of berries! You can enjoy it for lunch or dinner. Feel free to add additional ingredients if you want, but it's delicious as is.
Provided by Tierra_Beloved
Categories Arugula Salad
Time 30m
Yield 4
Number Of Ingredients 19
Steps:
- Place blueberries, raspberries, balsamic vinegar, honey, lemon juice, salt, and pepper for vinaigrette to a blender. Blend for at least 1 minute.
- Keep the blender running and remove the air cap. Pour in olive oil in a slow, steady stream. Blend until vinaigrette is smooth and emulsified, 10 to 15 seconds.
- Combine lemon juice, honey, salt, and pepper for salad in a large bowl; whisk until combined. Drizzle in olive oil while whisking rapidly until the mixture is smooth.
- Add arugula, all fresh berries, walnuts, and cranberries to the bowl; toss well to coat with lemon juice mixture.
- Divide salad among four serving bowls. Drizzle each with desired amount of vinaigrette. Serve immediately.
Nutrition Facts : Calories 517.6 calories, Carbohydrate 40.4 g, Fat 40.3 g, Fiber 5.4 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 598 mg
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- Combine oil, basil, and chives in a food processor. Process until very smooth and fully incorporated, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. Pour mixture through a fine-mesh strainer, pressing on solids to extract oil. Discard solids.
- Arrange prosciutto on a serving platter. Gently toss arugula with 2 tablespoons herb oil in a large bowl. Add peaches and gently toss to combine. Arrange mixture on top of prosciutto. Tear burrata into pieces and place on top of salad. Drizzle with 2 more tablespoons herb oil. (Reserve remaining herb oil for another use.)
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- Preheat grill to high (450°F to 550°F). Place peaches, cut sides down, on oiled grates; grill, uncovered, until well charred, about 4 minutes, turning to grill on all sides.
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- Make the salad: Place the red onion in a small bowl and cover with water. Let it rest while you prepare the rest of the salad. (This will keep the flavor of the onion but remove some of the harsh after-bite.) Place the arugula in a large serving bowl.
- To toast the almonds, place them in a small skillet over medium-low heat. Cook, stirring frequently (careful, they can burn), until the almonds are fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Set aside.
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