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Arugula, Peach, and Cheddar Salad

Arugula, Peach, and Cheddar Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2012

Nutritional Information

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

Quick Tip

You can substitue almonds for the pecans and nectarines for the peaches.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.