Arugula, Peach & Cheddar Salad
Recipe: #24094
June 16, 2016
Categories: Salads, Fruit Salad, Vegetable Salad, Cheese, Southern, Brunch, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"My thanks to realsimpledotcom for contributing this new & creative summer salad to my recipe collection today via email. There are few things better than fresh peaches & it's the right time of the yr for them to shine. Time does not include the time to cool the pecans after they are toasted, but you are preparing the dressing during that time so it is probably irrelevant. ENJOY!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (103.3 g)
- Calories 220.6
- Total Fat - 17.8 g
- Saturated Fat - 3.9 g
- Cholesterol - 7.9 mg
- Sodium - 261.5 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 0.9 g
- Sugars - 0.1 g
- Protein - 5.5 g
- Calcium - 143.8 mg
- Iron - 0.5 mg
- Vitamin C - 16.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 350F. On a rimmed baking sheet, toast the pecans (tossing once) until fragrant (4-5 min). Allow to cool & then chop.
Step 2
In a lrg bowl, whisk together the oil, vinegar, mustard, honey, salt & pepper. Add the arugula, peach, Cheddar plus the pecans & toss to coat.
Step 3
Divide among 4 salad plates or bowls. Do your best to evenly distribute the nuts, peach slices & cheddar cheese.
HINT: Halve the peach, remove the stone & cut each half in half again. Now you have 4 quarters that you can cut into 4 slices for each serving.
Tips
- No special items are required
2 Reviews
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