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Arugula, Peach and Goat Cheese Salad
Start to finish: 15 minutes
Servings: 4
- 1/4 cup pecans
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 bunches (6 cups) arugula
- 1 peach, sliced
- 2 ounces goat’s cream cheese
Heat oven to 350 F. On a rimmed baking sheet, toast the pecans, tossing once, until fragrant, about 4 to 5 minutes. Let cool, then chop.
In a large bowl, whisk together the olive oil, vinegar, mustard, honey, salt and pepper. Add the arugula, peach, goat’s cheese and pecans. Toss to coat.
You can also add Parma ham if desired.
Chicken Satay Noodle Salad
Start to finish: 10 minutes
Servings: 4
- Kosher salt
- 1 pound whole wheat spaghetti
- 1/3 cup peanut butter, softened
- 2 tablespoons honey
- 1/4 cup warm water
- 1/4 cup dark soy sauce
- Juice of 2 limes
- 1 teaspoon hot pepper sauce
- 1 clove garlic, grated
- 3 tablespoons vegetable oil
- 2 cups rotisserie chicken, skinned and sliced
- 1 cup spinach, thinly sliced
- 1/3 cup carrots, shredded
- 4 scallions, thinly sliced on an angle
- 1/4 cup peanuts, chopped
- 2 tablespoons cilantro or parsley, chopped
- Bring a large pot of water to a boil. Add salt and pasta. Cook until al dente, then drain, rinse under cold water and set aside.
In a large bowl, whisk together the peanut butter, honey and warm water. Add the dark soy sauce, lime juice, hot pepper sauce and garlic, whisking to combine. Add the reserved noodles and toss to coat.
Place the noodles in a separate bowl and top with the chicken, spinach, carrots, scallions, peanuts and cilantro or parsley.
Three Bean Salad
Start to finish: 10 minutes
Servings: 4-8
- 15-ounce can cannellini beans, rinsed and drained
- 15-ounce can kidney beans, rinsed and drained
- 15-ounce can garbanzo beans, rinsed and drained
- 2 celery stalks, finely chopped
- 1/2 red onion, finely chopped
- 1 cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar, more or less to taste
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
In a large bowl, mix the beans, celery, onion, parsley and rosemary.
In a separate bowl, whisk together the vinegar, sugar, olive oil, salt and pepper to create the dressing.
Add the dressing to the bean mixture. Toss to coat.
Chill bean salad in the refrigerator for several hours before serving to allow the beans to soak up the flavor of the dressing.
