Photo: Anna Pelzer
Grilled Peach & Arugula Salad with Mustard Herb Vinaigrette
15 ingredients
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Estimated Nutrition (whole recipe, rough)
656
Calories
14g
Protein
55g
Fat
36g
Carbs
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Peach | 1 medium (150g) | 59 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 peaches, pit removed and sliced in half
- 1 teaspoon California Olive Ranch Arbequina Olive Oil
- 1 ripe avocado
- 4 cups fresh arugula
- 1/4 cup crumbled feta
- 1/4 cup sliced almonds
- 2 – 3 ounces thinly sliced prosciutto, torn into pieces
- 1 garlic clove, finely minced
- 1/2 shallot, finely minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 cup California Olive Ranch Arbequina Olive Oil
- 1/8 cup red wine vinegar
- Kosher salt and freshly cracked black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes