Peach, Arugula and Chèvre Salad

Name: Peach, Arugula and Chèvre Salad
Prep time: 10 min
Yield: 2
Ingredients: 2 peaches, yellow; 1 bunch arugula; 60 g goat cheese; 2 tbsp extra virgin olive oil; 2 tsp balsamic vinegar; 1 pinch salt; ground pepper to taste

9 Reviews

88% would make this recipe again

The slightly peppery taste of the arugula and the sweetness of the peaches combine well into a very appetizing entrée.

Preparation : 10 min

290 calories/serving

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Ingredients

2	peaches, yellow, firm-ripe, peeled and sliced	300 g
1 bunch	arugula	150 g
60 g	goat cheese
2 tbsp	extra virgin olive oil	30 mL
2 tsp	balsamic vinegar	10 mL
1 pinch	salt [optional]	0.2 g
	ground pepper to taste [optional]

Method

In a bowl, whisk together the oil, half the balsamic vinegar, salt, and pepper until the vinaigrette is emulsified. Add the arugula and toss.
Transfer the arugula to the individual plates. Peel and slice the peaches. Place the slices on top of the arugula bed. Drizzle with the remaining balsamic vinegar.
Place the cheese in the center of the plates, add a pinch of pepper, then serve.

Nutrition Facts Table

per 1 serving (210 g)

Amount

% Daily Value

Calories

290

Fat

23 g

36 %

Saturated 8.1 g
+ Trans 0 g

40 %

Cholesterol

20 mg

Sodium

160 mg

7 %

Carbohydrate

15 g

5 %

Fibre

3 g

12 %

Sugars

13 g

Net Carbs

12 g

Protein

8 g

Vitamin A

34 %

Vitamin C

22 %

Calcium

13 %

Iron

10 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :

Vegetables and Fruits :	2 ¾	servings
Grain Products :	0	serving
Milk and Alternatives :	¼	serving
Meat and Alternatives :	0	serving

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Claims

This recipe is :

Free :: Added Sugar
Excellent source of :: Vitamin A, Vitamin E, Vitamin K
Good source of :: Folacin, Potassium, Vitamin B2
Source of :: Calcium, Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin C, Zinc

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