Arugula Peach Salad with Basil Dressing
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Running on Real Food · by Deryn Macey★ 5.0 (1)

Arugula Peach Salad with Basil Dressing

NUTRITION · PER SERVING25M COOK
CAL 13%·PRO 8%
CARBS 20G31% OF CAL
4G FIBER0G ADDED0G INTRINSIC4G OTHER11G TOTAL SUGAR
FAT 19G67% OF CAL
2G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright summer salad combining peppery arugula, sweet peaches, and corn with a basil vinaigrette and toasted almonds. Light and refreshing, this works as a side dish or light lunch.

sideamericansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 medium or 2 small shallots, thinly sliced (75 g)
  • 3 tbsp red wine vinegar (45 mL )
  • 1 tsp sugar
  • ¼ tsp salt
  • ½ cup water
  • ¼ cup olive oil (60 g)
  • 2 tbsp white wine vinegar or apple cider vinegar (30 ml)
  • 1 tbsp maple syrup (15 g)
  • 1 tsp Dijon mustard
  • 2 tbsp fresh basil (finely chopped)
  • 1 garlic clove (grated or crushed)
  • salt and pepper
  • 5 ounces baby arugula or a mix of arugula and baby spinach (145 g)
  • 2 peaches (pitted and cut into ¼-inch slices (250 g, about 2 cups sliced))
  • ½ cup corn kernels (75 g)
  • ½ cup sliced or slivered almonds (28 g)
PREP
20M
SODIUM
460MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.