ARUGULA SALAD WITH PEACHES AND GOAT CHEESE
A zesty salad made with fresh juicy peaches, peppery arugula tossed in a lemon dressing.
Provided by Anne
Categories Salads and Salad Dressing Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Place arugula, sliced peaches, roasted pistachios and goat cheese into a salad bowl.
- Make the dressing by whisking in a bowl or shaking in a jar olive oil, lemon juice, maple syrup and dijon mustard.
- Pour enough dressing over the salad so that all of the ingredients are coated and serve with extra dressing on the side.
Nutrition Facts : Calories 376 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 33 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 168 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
ARUGULA, PEACH, AND GOAT CHEESE SALAD
Peppery arugula and tart crumbled semisoft goat cheese go beautifully with sweet peaches in this pretty-looking, 15-minute salad. The combo is a true winner-especially topped with some chopped salted nuts. Here we call for dry-roasted pistachios, but you can use your favorite type of nut, preferably toasted for even more flavor. We also love the color and texture addition of thinly sliced red onions, but you can substitute whatever kind of onion you have on hand. Everything in this salad is beautifully complemented by the peach purée made with olive oil, red-wine vinegar, salt, and pepper. You can use mango when peaches are not in season.
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and pit one peach; cut it into chunks. Cut remaining peaches into thin slices or wedges; set aside.
- Put peach chunks, oil, vinegar, salt and pepper in a blender; blend until smooth and set aside.
- Place arugula, onion and peach slices in a large serving bowl; drizzle with dressing and gently toss to coat. Sprinkle with cheese and nuts; grind some extra black pepper over top, if desired. Yields about 2 cups salad mixture and 1 tablespoon each cheese and nuts per serving.
Nutrition Facts : Calories 307 kcal
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.
BEET AND GOAT CHEESE ARUGULA SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
TOMATO AND PEACH SALAD WITH WHIPPED GOAT CHEESE
Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.
Provided by Alexa Weibel
Categories salads and dressings, vegetables, main course, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
- Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
- Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.
ROASTED BEET, PEACH AND GOAT CHEESE SALAD
This salad is a bit of work, but it's so delicious and always impresses guests. Mache can be hard to find, so you may omit it and just use arugula, but it adds a great nutty flavor if you can find it.
Provided by Megancake
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 2h40m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.
- Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.
Nutrition Facts : Calories 691.2 calories, Carbohydrate 37.7 g, Cholesterol 44.8 mg, Fat 52.8 g, Fiber 7.7 g, Protein 23.2 g, SaturatedFat 15.2 g, Sodium 555.4 mg, Sugar 21.8 g
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Ingredients
For the salad:
- 4 cups of arugula
- 2 ripe peaches, sliced
- 1/2 cup of crumbled goat cheese
- 1/4 cup of chopped almonds (optional)
For the dressing:
- 2 tablespoons of white wine vinegar
- 1/4 cup of extra virgin olive oil
- 1 tablespoon of honey
- 1 clove of garlic, minced
- Salt and freshly ground black pepper to taste