Peach, Arugula and Chèvre Salad

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.

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Preparation : 10 min
calories/serving

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

  1. In a bowl, whisk together the oil, half the balsamic vinegar, salt, and pepper until the vinaigrette is emulsified. Add the arugula and toss.
  2. 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.
  3. 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 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 0
Meat and Alternatives 1
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

9 Reviews (8 with rating only) 88% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | First courses/Appetizers | Salads | No Cook

Top Reviews

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august 03, 2010 | I would make this recipe again

Really enjoyed this. Substituted the Arugula for Baby Spinach (availability). The combination of the flavours was wonderful.

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