Here it is, September already, and I’m in full on denial. Maybe that should be “fall” on denial! I keep seeing little signs, although you wouldn’t know it by the weather. Or the glut of fruits & veggies at the store. When I saw the Colorado peaches (imho) some of the best peaches in the world, I knew exactly what I wanted to do with them. Arugula & Peach Salad with Feta & Bacon.
I love that fruits are more and more straddling the line of sweet & savory, and this salad does exactly that. You know how I’ve been going on about the July/August issue of Midwest Living? (You can click the tag at the bottom of the post to see some of the great dishes inspired by them.) Well, here’s a recipe inspired by their Bacon, Bleu Cheese & Nectarine Salad.
Unfortunately, I left the magazine back home or I’d probably be stealing more ideas! I also forgot the radishes, which would have given a welcome “bite” to contrast with the fruity dressing & peaches. Try making the bacon for this salad in the oven – so easy and virtually no clean up. And as long as you’re cooking it, make extra for BLT’s.
Since I made this while I was up “nord” in Minnesota, I couldn’t pick the arugula from my garden, so I used some spring mix and spinach. Spinach is always inexpensive and a great way to stretch a few of the pricier mixes. This salad would be excellent with kale, too. Remember, if you can buy your salad greens in bundles or heads, you’ll pay a lot less than you would for those little bags.
Bacon keeps well and freezes beautifully – always buy on sale. Use a coupon if you have one or check the website of the producer. Feta is much better (and less expensive) if you buy a block instead of crumbles. Watch the price per pound. “Near the Deli” cheese goes on special often and coupons may come out months ahead of the sales but have long expiration dates. Pick up the coupons from the hang tags if you see them, then hang on to them.
Arugula & Peach Salad with Feta & Bacon
- 2 to 3 peaches, pitted and cut into wedges, tossed in a little lemon juice, 1/2 of a peach reserved for the dressing
- 1 to 2 tablespoons lemon juice (for the peaches)
- 1 tablespoon finely chopped onion
- 4 teaspoons white wine vinegar
- 4 teaspoons olive oil
- 1 teaspoon Dijon-style mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- several grinds of black pepper (be generous)
- 2 to 3 cups loosely packed baby arugula
- 1 cup of spinach
- 5 radishes, thinly sliced
- 4 slices bacon, crisply cooked and crumbled (try the oven bacon)
- 1/2 cup Feta (peppered is great, here) crumbled
- 1 large chicken breast, poached and shredded (not included in nutritional information)
In a blender or small food processor, combine the half peach, the onion, vinegar, oil, mustard, honey, and salt & pepper. Cover and blend or process until smooth, adding a little water if needed to thin to a dressing consistency. Taste and adjust; this should be a bit tart to balance out the sweetness of the peaches or if the peaches are very tart, make the dressing a little sweeter.
On a platter, arrange greens, and top with remaining peach slices, radishes, bacon, and Feta, along with shredded chicken if using. Drizzle with a little dressing and pass the rest on the side.
Note: this makes enough dressing to double the salad or to have enough for another salad, later. The full amount is included in the nutritional facts.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 8 g||12 %|
|Saturated Fat 2 g||9 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 18 mg||6 %|
|Sodium 729 mg||30 %|
|Potassium 173 mg||5 %|
|Total Carbohydrate 8 g||3 %|
|Dietary Fiber 1 g||5 %|
|Sugars 5 g|
|Protein 15 g||30 %|
|Vitamin A||36 %|
|Vitamin C||20 %|
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.
As always, to view the links (there’s a photo of each post) or to add your own, click on the little blue frog, below!
As always to view or add a link, click the blue frog, below!
And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday – this is Number 135, hosted this week by Jhuls @ thenotsocreativecook and Suzanne @ apuginthekitchen. It’s also become a ritual to link up to Saucy Saturdays! What a fun group of bloggers and I love that they feature a “new” blogger every week.