Follow these steps for perfect results
Arugula
Peaches
pitted and sliced into thin wedges
Green Bell Peppers
finely chopped
Slivered Almonds
slivered
Olive Oil
White Balsamic Vinegar
Fresh Orange Juice
Grated Orange Zest
grated
Salt
Cayenne Pepper
Wash and dry the arugula thoroughly.
Pit the peaches and slice them into thin wedges.
Finely chop the green bell peppers.
Combine the arugula, peach slices, chopped bell peppers, and slivered almonds in a large bowl.
In a separate small bowl, whisk together the olive oil, white balsamic vinegar, fresh orange juice, grated orange zest, salt, and cayenne pepper until emulsified.
Allow the dressing to sit for 5 minutes to allow the flavors to meld.
Just before serving, pour the dressing over the salad and toss gently to coat evenly.
Serve immediately.
Expert advice for the best results
For a richer flavor, toast the almonds lightly before adding to the salad.
Add a sprinkle of crumbled goat cheese or feta cheese for a salty and creamy element.
Make the dressing ahead of time and store in the refrigerator for up to 3 days.
Everything you need to know before you start
5 minutes
The dressing can be made ahead of time.
Serve in a shallow bowl or on a platter, arranging the ingredients attractively.
Serve as a side dish with grilled vegetables or lean protein.
Serve as a light lunch on a warm day.
Complements the fruity and tangy flavors.
Refreshing and light.
Discover the story behind this recipe
Salads are a staple in Mediterranean cuisine, often featuring fresh, seasonal ingredients.
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