This salad is so perfectly balanced – sweet and acid with a bitter green – Bon appetite knocked this recipe out of the park.
2 nectarines, thinly sliced
1/4 red onion, thinly sliced
1 tsp sugar
Salt and pepper
4 c mixed bitter greens
2 TBSP olive oil
8 oz burrata, cut in half
Toss nectarines, onion, sugar and vinegar in a small bowl; season with salt and pepper. Let sit 10 minutes.
Pour off pickling liquid into a jar or bowl. In a large bowl combine 3 TBSP vinegar and olive oil; toss with greens.
Divide greens on 4 plates, top with nectarines and onions and burrata.
This one is adapted from Epicurious.com and it is a winner winner chicken dinner! The best part it’s a make ahead dish and keeps well as leftovers, just add the arugula as you serve it. I love the contrasting flavors in this dish, next time I might add some nuts for crunch.
1 1/2 c quinoa,rinsed well
4 tsp salt
1 medium red onion, sliced 1/4″ thick
1/2 c apple cider vinegar
3 TBSP sugar
2 large nectarines, cut into 1/2″ pieces
2 c baby arugula
2 c small cherry tomatoes, halved
1/4 c olive oil
1/2 c 1/2″ pieces chives, divided
Cook quinoa according to package. Fluff with a fork and spread out on a rimmed baking sheet; let cool.
Meanwhile, place onion in a small bowl. Bring vinegar, sugar, and 4 tsp salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over onion and let stand 20 minutes. Drain, reserving pickling liquid.
Toss pickled onion, peaches, tomatoes, oil, 1/4 c chives, and 3 TBSP reserved pickling liquid in a large bowl; season with salt, pepper, and more pickling liquid, if desired. Fold in quinoa.
When ready to serve fold in arugula, topped with remaining 1/4 cup chives.
Serves 8 – 10.
My vitamix is my new kitchen gadget love. It is truly amazing! So of course I have taken my boring morning smoothies to the next level!
1 orange, peeled
2 medium nectaries, sliced
2 cups kale, chopped
4 oz water
4 oz ice
Add to vitamix and purée.
This is the perfect summer salad! Sweet, spicy and nutty – I’ll be eating this one all week!
2 TBSP lemon juice
1 TBSP shallot
1 tsp dijon mustard
1 tsp honey
1/8 tsp salt
3 TBSP olive oil
8 cups arugula
2 ripe nectarines, cut into wedges
1/2 c Parmesan cheese, shaved
2 oz Proscuitto torn into strips
Combine shallot, lemon juice, honey, mustard, salt & olive oil in a mini processor, process until combined. Toss with arugula, add fruit, cheese and Proscuitto.
6 WW PP per serving.