Serves: 2
Est. cost: $7.00-$9.00
Est. cost per serving: $4.50-$3.50
Ingredients:
• 3 cups baby arugula, washed and dried
• 2 cups kale, washed, massaged, and chopped
• 1 ea bulb fennel, thinly sliced
• 1 ea onion, thinly sliced
• 1 ea peach, washed and sliced
• ½ cup parsley, fresh
For the Dressing:
• ¼ cup olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Juice of 1 lemon
• To taste, salt and pepper
Equipment: Knife, cutting board, small mixing bowl, mixing spoon, whisk (or fork), large mixing bowl
Directions:
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In a small mixing bowl, combine all the ingredients for the dressing. Whisk well and set aside.
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Next, make the salad. In a large mixing bowl, add the arugula, kale, fennel, onion, peach, and parsley. Mix well.
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Pour the dressing over the salad. Mix well. Enjoy!
Optional – Heat nuts in a small dry pan over medium to low heat. Toast nuts, shaking the pan often, to ensure nuts do not burn. Once fragrant, remove from heat. Top dish with nuts. Enjoy!
Health Benefits: Peaches are a great source of fiber, vitamin C, potassium, and vitamin A. The fiber in peaches helps to improve digestive health and reduce constipation. Additionally, peaches contain lutein, a phytonutrient that helps reduce inflammation and promotes eye health. Try peaches in a smoothie, tart, or grilled. Arugula is packed with calcium, folate, potassium, and Vitamin C. It also provides calcium, which is needed for bone health, muscle function, and tooth health. Folate is essential for cell division. Try arugula on pizza, on a sandwich, or in pesto.
Recipe provided by Kristin Schaefer, 2023
