Name: Arugula Peach Salad
Ingredients: 2 peaches (ripe peeled); 5 oz arugula; 1/4 cup cauliflower (grated); 1/4 cup sunflower (or pumpkin seeds); 1/2 teaspoon salt; 2 tablespoons balsamic vinegar; 1 tablespoon water; 1/3 cup extra virgin olive oil; pepper (ground, to taste)

Arugula Peach Salad

CourseSalads

Arugula Peach Salad

CourseSalads

Ingredients

Salad

2 peaches ripe peeled
5 oz arugula
1/4 cup cauliflower grated
1/4 cup sunflower or pumpkin seeds

Balsamic Vinaigrette

1/2 teaspoon salt
2 tablespoons balsamic vinegar
1 tablespoon water
1/3 cup extra-virgin olive oil
pepper ground, to taste

Adjust servings:

Units:

Instructions

Place arugula in a bowl.
Cut the peaches into slices and add to arugula. Add chopped cauliflower and half of sunflower seeds.
Pour balsamic vinaigrette over salad just before serving and toss.
Sprinkle remaining sunflower seeds on top.

Balsamic Vinaigrette

Place salt in a small bowl.
Add balsamic vinegar and water; stir with a small whisk or fork to dissolve salt.
Pour extra virgin olive oil in a stream into vinegar, mixing the whole time to emulsify.

Recipe Notes

Variations:

Can use mango or pear instead of peach

Add one peeled and diced avocado

Use chopped nuts (walnuts, almonds, pecans…) instead of seeds

Color My Food Original Recipe

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Arugula Peach Salad

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