Peach Summer Salad

Last week I visited the local farmers market and as usual, purchased way too much fresh yummy food for one person. So what did I do? Made a new favorite summer salad, took it to a party and it was a huge hit. I hope you enjoy it too.

Ingredients
Baby Arugula
Fresh peaches
2 Garlic Cloves
Sea Salt
Olive Oil
Mixture of shaved Parmesan, Asiago and Pecorino cheeses
Fresh lemon juice

1. Peel and slice the peaches, sprinkle with lemon juice (this will keep them from turning brown. 
2. Place baby Arugula in a bowl and toss with just enough olive oil to coat lightly.
3. Peel and press the garlic cloves, add to the Arugula and toss to coat.
4. Add fresh ground sea salt to the salad mixture and toss. This is to taste.
5. Add the peaches with lemon juice.
6. Add the shaved cheeses and toss.

Serve with your favorite protein and enjoy!

Fall food is flavorful and filling, which I love, but keeping it simple and using healthy ingredients tops it all. This is a recipe that you just can't go wrong with. Added bonus, if you are single or a couple this recipe serves 2, perfect!


Recipe by;

Trina Kaufman, Delicious Living

Aug. 30, 2011 6:11pm

Seared Scallops with Caramelized Onions and Arugula

2 small yellow onions 4 tablespoons extra-virgin olive oil, divided
2 tablespoons white or regular balsamic vinegar
3 cups (packed) baby arugula (about 2¼ ounces)
½ pound large sea scallops, patted dry
½ ounce crumbled chèvre (goat cheese)

1. Cut onions into quarters; then thinly slice (or dice small). In a large, heavy skillet, heat 2 tablespoons oil over medium heat. Add onions and cook, stirring often, until golden and very soft, 15–25 minutes. (Reduce heat to medium-low if they start cooking too quickly.) Deglaze pan with balsamic vinegar. Season to taste with sea salt and freshly ground black pepper. Remove from heat and fold in arugula.

2. Sprinkle scallops with salt and pepper. Heat a second heavy skillet over high heat and add remaining oil; when very hot, add scallops and sear 1–2 minutes per side.

3. Mound onion mixture onto plates. Top with scallops and goat cheese.

PER SERVING: 405 cal, 28g fat (20g mono, 3g poly, 5g sat), 40mg chol, 22g protein, 13g carb, 2g fiber, 223mg sodium

Cara Cara Orange, Arugula and Vidalia Onion Salad with Ricotta Salata and Pomegranate

I pulled this recipe out of my December issue of O magazine. Sounds delicious! Can't wait to make it.

1/4 cup extra-virgin olive oil

1 tbsp. fresh lemon juice, plus more to taste

sea salt and freshly ground pepper

2 bunches arugula or about 4 ounces baby arugula

1 large Cara Cara orange (you may use other varieties), peeled and pith removed, sliced crosswise.

1/2 vidalia onion, peeled and thinly sliced

1/4 pound ricotta salata, thinly shaved

4 tbsp pomegranate seeds

2 tbsp mint leaves

1. In a small bowl, combine oil and lemon juice to make a dressing. Season to taste with salt and pepper.

2. Place arugula in a medium bowl and toss with dressing. Transfer to a serving platter; top with orange slices, onion slices, and ricotta salata. Sprinkle with pomegranate seeds and mint leaves; serve. Makes 2-4 servings.