Saturday, May 28, 2011

Grilled Peach and Arugula Salad

This salad was packed with flavor, easy to make and low in points! This is a perfect accompaniment to any summer meal.

Serves 6 ( 3 points + )

  • ¼ c. balsamic vinegar
  • 2 T. honey
  • 3 peaches, each cut into 6 wedges
  • 1 T. olive oil
  • salt and pepper to taste
  • 5 oz. Arugula
  • 2 oz. thinly slice prosciutto, cut into ¼ " strips
  • 2 T. crumbled goat cheese

Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until vinegar is reduced to about 2 T. Remove from heat and stir in honey. Cool to room temperature.

Place peach wedges on a grill pan coated with cooking spray. Grill 30 seconds on each side or until grill marks appear, but peaches are still firm. Remove from grill and set aside.

Combine oil, salt and pepper in a large bowl. Add arugula and toss. Arrange arugula on a platter. Top with peaches, prosciutto and goat cheese. Drizzle with balsamic syrup.

adapted from "Cooking Light"


  1. Just stumbled along your blog via TJ's test kitchen. Just wanted to say that I love your blog and am so glad you decided to do it. As a mom and ww member sometimes it gets hard to find really good things to make for my family. Thanks so much for sharing what you make! This is going to really help me. :)

  2. Hi Reta,
    I am glad you stumbled across my site too. I hope you like these recipes. They have all been tested on my family :)

  3. Heather Patenaude often referred to your recipes but I only found this site recently- I'm so glad I did! My husband and I enjoyed this salad last week. We added spinach and toasted walnuts to your recipe. It was amazing- definitely a keeper!


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