Arugula Peach Salad

Excerpted from the book, Sandra Lee Semi-Homemade Weeknight Wonders, by Sandra Lee
Copyright © 2009 SLSH Enterprises, Inc.
  • 1 teaspoon minced garlic, Gourmet Garden®
  • 3 cups mixed salad greens, Fresh Express®
  • 1 cup arugula, Fresh Express®
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 2 cups frozen peaches, thawed, Dole®
  • 1/2 small red onion, thinly sliced, rinsed in cold water, and drained
  • 1/4 cup pitted kalamata olives, Peloponnese®
  • 12 large basil leaves
  • Newman’s Own® Balsamic Natural Salad Mist
  1. Rub the garlic inside a wooden salad bowl. Add the mixed greens and arugula and toss with the oil and salt; set aside. Add the peaches, onion, and olives. To chiffonade the basil, stack the basil leaves on top of each other and roll them up lengthwise. Thinly slice the leaves. Add the basil to the greens and toss. Divide salad among serving 4 plates and spray with salad mist.
  • Yields: 4 servings
  • Total Time: 15 minutes