I dressed it simply, just good olive oil and lemon juice, since the toppings were so full of flavor.
- Sliced peaches (sadly, the last ones of a wonderful year for the local Eckert's peaches) were the star topping, pairing beautifully with the peppery bite of the arugula and radish sprouts and the creaminess of the feta.
- The Concord grapes? They were delicious on their own but didn't add much to the combination except color. (Isn't that one a pretty salad?!)
FROM THE ARCHIVES The Recipe Box has a growing collection of mostly simple green salads.
ARUGULA with PEACHES, CONCORD GRAPES & FETA
Hands-on time: 10 minutes
Time to table: 10 minutes
Weight Watchers 1 point per serving
NetCarb 4 per serving
Arugula for 4 (four cups, maybe?)
1 tablespoon good olive oil
A squeeze of lemon juice
Sprinkle of good salt
Concord grapes (not recommended in this combination)
In a salad spinner, wash and spin the greens, let drain while mixing the dressing. In a salad bowl, use a fork to whisk the olive oil and lemon juice. Add the greens and toss with your hands. Sprinkle with salt. Top with peaches, (grapes if using) and crumbled feta. Serve immediately.
(With 4 cups arugula, 1 large peach, 2 tablespoons feta) Per Serving: 63 Cal (61% from Fat, 9% from Protein, 30% from Carb); 2 g Protein; 5 g Tot Fat; 1 g Sat Fat; 5 g Carb; 1 g Fiber; NetCarb4; 58 mg Calcium; 0 mg Iron; 58 mg Sodium; 4 mg Cholesterol; Weight Watchers 1 point
SHORTHAND RECIPE ...
ARUGULA w PEACHES Dress greens w EVOO, lemon juice. Top w ripe peaches, feta crumbles. WW1 VV06