Peach and Arugula Salad with Pistachios and Lemon Vinaigrette
Recipe by Bryan Snyder, RD, Director of Nutrition, Denver Broncos
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nuthealth.org.
Ingredients
- 5 ounces Arugula
- 1½ Peach thinly sliced for each salad
- 3 ounces Feta cheese
- ¼ Red onion thinly sliced for each salad
- ½ cup Toasted American pistachio kernels
- Lemon vinaigrette
- Kosher salt and fresh cracker black pepper to taste
- 1 tablespoon Lemon zest
- ¼ cup Lemon juice
- 1 tablespoon Italian parley
- ½ tablespoon Minced garlic
- 2 tablespoons Dijon mustard
- ¼ cup Red wine vinegar
- ½ cup Pistachio oil olive oil
- Salt
- pepper
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