Arugula, Peach, and Cheddar Salad

Arugula, Peach, and Cheddar Salad
Paul Sirisalee
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Hands-On Time
15
minutes
Total Time
15
minutes
Serves 4

Ingredients

1/4
cup
pecans
3
tablespoons
olive oil
1 1/2
tablespoons
red wine vinegar
1/2
teaspoon
Dijon mustard
1/2
teaspoon
honey
kosher salt and black pepper
2
bunches arugula (6 cups)
1
peach, sliced
2
ounces
sharp white Cheddar, cut into chunks

Directions

  1. Heat oven to 350° F. On a rimmed baking sheet, toast the pecans, tossing once, until fragrant, 4 to 5 minutes; let cool, then chop.
  2. In a large bowl, whisk together the oil, vinegar, mustard, honey, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add the arugula, peach, Cheddar, and pecans and toss to coat.

 

Charlyne Mattox
June 2012

Nutritional Information

  • Per Serving
  • Calories 273
  • Fat 27 g
  • Sat Fat 6 g
  • Cholesterol 15 mg
  • Sodium 235 mg
  • Protein 5 g
  • Carbohydrate 6 g
  • Sugar 4 g
  • Fiber 2 g
  • Iron 1 mg
  • Calcium 156 mg
What does this mean? See Nutrition 101.

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