Black-Eyed Pea Salad with Peaches and Pecans

Black-Eyed Pea Salad with Peaches and Pecans

I am going to miss summer with all its wonderful variety of fresh fruits and vegetables, so I am going to make the most of what time is left. Today, Laura and I had a very delicious and healthy salad made with fresh peaches, arugula and basil. The recipe by America’s Test Kitchen, Cooking Fresh, 2015, asks for frisée, but I used arugula, instead. Watercress would also make a great substitute. The proteins in this salad are black-eyed peas with some crunchiness from toasted, chopped pecans. The surprise flavor is from the finely chopped jalapeño pepper. The salad was a hit with my daughter, who will be returning to college in just a few days. I’m going to miss my food critic!

Black-Eyed Pea Salad with Peaches and Pecans

Black-Eyed Pea Salad with Peaches and Pecans

Ingredients:

  • 1 teaspoon lime zest
  • 2½ tablespoons lime juice
  • 1 teaspoon organic honey
  • 1 small garlic clove, minced
  • Sea salt
  • Freshly ground pepper
  • 2 tablespoons organic extra-virgin olive oil
  • 2 (15 ounce) cans black-eyed peas, rinsed
  • 2 peaches, halved, pitted and chopped coarse
  • 3 ounces arugula, frisée, or watercress
  • ¼ cup red onion, finely chopped
  • ¼ cup pecans, toasted chopped
  • ¼ cup fresh basil leaves, torn into ½-inch pieces
  • 1 jalapeño pepper, stemmed, seeded and finely chopped

Directions:

  1. Whisk together lime zest, lime juice, honey, and garlic in a large bowl. Drizzle in olive oil, stirring constantly. Add salt and pepper to taste.
  2. Add peas, peaches, arugula, onion, pecans, basil and jalapeño to large bowl. Toss thoroughly. Add additional salt and pepper, if necessary. 4 to 6 servings.

Black-Eyed Pea Salad with Peaches and Pecans

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Arugula Salad with Almonds and Parmesan

Arugula Salad with Almonds and Parmesan

As the temperature rises into the triple digits, salads will be eaten at least one meal a day at my home. This wonderful salad was inspired by actress Tiffani Thiessen, who recently had a special on the Food Network. Surprisingly, I only made two small changes to her recipe. I used sliced almonds, instead of Marcona almonds, and I omitted the white truffle oil, used for drizzling. The dish is a mixture of flavors and textures. You have the peppery taste of the arugula, the crunchiness from the roasted sliced almonds, the sweetness from the golden raisins and the saltiness from the Parmesan cheese. This is such a delicious salad, while being so healthy and satisfying!

Arugula Salad with Almonds and Parmesan

Ingredients:

  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • Sea salt
  • Freshly ground pepper
  • 6 tablespoons organic extra-virgin olive oil
  • 5 ounces organic arugula
  • ⅓ cup sliced roasted almonds
  • ⅓ cup golden raisins
  • ⅓ cup Parmesan cheese shavings

Directions:

  1. Using a large bowl, whisk together lemon juice, mustard and olive oil. Add salt and pepper to taste.
  2. Add the arugula, almonds and raisins and gently toss together.
  3. Transfer to serving platter and top with the Parmesan cheese. Serves 4.

Arugula Salad with Almond and Parmesan

Spinach and Arugula Salad with Strawberries

Spinach & Arugula Salad

This salad is so deliciously healthy and tastes wonderful! You have the peppery taste of the arugula, the sweetness of the strawberries, the slightly acidic and rich flavor of the balsamic vinegar and the crunchiness of the toasty pecans. With summer just around corner, in my case is it already here in the desert, this salad makes a great accompaniment to chicken and fish for a light summer supper!

Spinach & Arugula Salad

Ingredients:

  • 1 cup strawberries, hulled and quartered
  • 4 cups organic baby spinach
  • 4 cups arugula
  • ¼ cup toasted pecan pieces
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons organic extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper

Directions:

  1. To toast the pecans, preheat the oven to 350 degrees, place nuts on a rimmed baking sheet and toast for about 3 minutes, until lightly golden.
  2. In a large bowl, gently toss strawberries with a tablespoon of the balsamic vinegar. Set aside for 5 to 10 minutes.
  3. Using a small bowl, whisk together, the remaining balsamic vinegar and olive oil. Add salt and pepper, season to taste.
  4. Add to the strawberries, the spinach, arugula, vinaigrette and toasted pecan pieces. Toss together and serve. 4 servings.

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