Peach Arugula Summer Salad
This colorful salad with a simple white wine vinaigrette is the best of summer: it comes together in no time yet feels fresh and elegant.
Ingredients
For the Salad:
- 2-3 cups baby arugula
- 2-3 ripe peaches
- 1/2 cup fresh blueberries
- 2 ounces prosciutto thin-sliced
- 2 tablespoons toasted pine nuts
- 1/4 cup fresh basil leaves
For the Dressing:
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 10-12 cranks fresh-ground black pepper
Instructions
- To make the dressing, combine olive oil, vinegar, Dijon, salt, and pepper in a small bowl or jar. Whisk or shake together until smooth.
- Spread arugula out on a plate or platter, then arrange sliced peaches, blueberries, and prosciutto on top. Drizzle lightly with spoonfuls of dressing (you may not use it all), scatter pine nuts and basil on top, and serve.
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Notes
- Pine Nuts: You can buy pine nuts already toasted at Trader Joe's and many other grocery stores, but you can also toast raw pine nuts yourself. To do so, place them in a small skillet over medium heat and cook for 2-3 minutes, stirring very frequently, until golden brown in spots. Remove from the heat, let cool, and use as desired.
Nutrition Estimate
Calories: 167 kcal, Carbohydrates: 11 g, Protein: 4 g, Fat: 13 g, Saturated Fat: 3 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 6 g, Trans Fat: 1 g, Cholesterol: 9 mg, Sodium: 395 mg, Potassium: 258 mg, Fiber: 2 g, Sugar: 9 g, Vitamin A: 578 IU, Vitamin C: 9 mg, Calcium: 27 mg, Iron: 1 mg