Kitchen notes · a little help before you start

Peach Arugula Salad

Name: Peach Arugula Salad
Total time: 10 min
Yield: 4
Ingredients: 4 cups baby arugula (Source: 4 cups baby arugula); 3 each medium ripe peaches (pitted and sliced) (Source: 3 medium ripe peaches (pitted and sliced)); 3/4 cup diced yellow bell pepper (Source: 3/4 cup diced yellow bell pepper); 3 tbsp chopped walnuts (Source: 3 tbsp chopped walnuts); 1 tbsp extra virgin olive oil (Source: 1 tbsp extra virgin olive oil); 1 tbsp balsamic vinegar (Source: 1 tbsp balsamic vinegar); 1/2 tbsp fresh squeezed lemon juice (Source: 1/2 tbsp fresh squeezed lemon juice); 1/8 tsp lemon zest (Source: 1/8 tsp lemon zest); 1/8 tsp kosher salt (Source: 1/8 tsp kosher salt); As Needed black pepper (Source seasoning: fresh black pepper (to taste))

Peach Arugula Salad is made with baby arugula, ripe peaches, and yellow bell pepper.

Prep: 10 min
Total: 10 min
Original yield: Serves 4
Ingredients: 10 listed

Make it part of your week

Estimating…

LunchSaladsAmericanPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Lunch
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less
Dish type: Salads

A few quick notes

1. Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

2. Prepare the whisked mixture

Keep the whisking step in its stated place in the preparation.

Get to know the ingredients

baby arugula

In the method: Place the arugula in a large bowl, top with peaches, yellow pepper and walnuts.

medium ripe peaches (pitted and sliced)

In the method: Place the arugula in a large bowl, top with peaches, yellow pepper and walnuts.

diced yellow bell pepper

In the method: Place the arugula in a large bowl, top with peaches, yellow pepper and walnuts.

The last little job

Finish as directed

In a small bowl whisk the olive oil with the balsamic, lemon juice, salt and pepper and drizzle over the salad.

A few questions you might have

What should I prepare first?

Start with this step: Place the arugula in a large bowl, top with peaches, yellow pepper and walnuts.

Which preparation step should I plan for?

Have the final topping or garnish ready for its specified step.

What happens at the end?

In a small bowl whisk the olive oil with the balsamic, lemon juice, salt and pepper and drizzle over the salad.

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Slightly adapted from the Eating Clean Cookbook.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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