Ingredients
Scale
- 4 cups baby arugula
- 3 medium ripe peaches, pitted and sliced
- 3/4 cup diced yellow bell pepper
- 3 tablespoons chopped walnuts
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon fresh squeezed lemon juice
- 1/8 teaspoon lemon zest
- 1/8 teaspoon kosher salt
- Fresh black pepper, to taste
Instructions
- In a large bowl, layer arugula, peaches, bell pepper, and walnuts.
- In a small bowl, whisk together olive oil, balsamic vinegar, lemon juice, lemon zest, salt, and pepper.
- Drizzle dressing over the salad and toss gently.
- Serve immediately, garnished with additional walnuts or feta cheese if desired.
Notes
Use ripe peaches for the best flavor.
Toast walnuts for enhanced taste.
Keep dressing separate until serving for freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 8
- Sodium: 150
- Fat: 12
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 3
- Cholesterol: 0