Skinnytaste · by Gina Homolka★ 5.0 (2)
Peach Arugula Salad
NUTRITION · PER SERVING10M COOK
CAL 7%·PRO 5%
CARBS 16G50% OF CAL
3G FIBER0G ADDED12G INTRINSIC1G OTHER12G TOTAL SUGAR
FAT 7G51% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright summer salad of peppery arugula, ripe peaches, bell pepper, and walnuts dressed with balsamic vinegar and lemon oil. Sweet fruit, crisp greens, and nutty crunch come together in minutes.
sideamericansaladdairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 cups baby arugula
- 3 medium ripe peaches (pitted and sliced)
- 3/4 cup diced yellow bell pepper
- 3 tbsp chopped walnuts
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/2 tbsp fresh squeezed lemon juice
- 1/8 tsp lemon zest
- 1/8 tsp kosher salt
- fresh black pepper (to taste)
At a glance
PER SERVING · TIME 10M
CAL 7%·PRO 5%
CARBS 16G50% OF CAL
3G FIBER0G ADDED12G INTRINSIC1G OTHER12G TOTAL SUGAR
FAT 7G51% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 88mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 310mg
- Calcium
- 55mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 88MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.