Arugula Salad with Stone Fruit is peppery, sweet, fruity, and acidic – it’s a party in your mouth!
You know those days where all you want to eat is pizza but you gotta have some salad. I’m not talking about any ordinary leaf lettuce or head lettuce salad – I’m talking about something with a little kick! A peppery arugula creation with sliced juicy stone fruit and parmesan. Something so easy that it shouldn’t even be legal but it is because it’s got all those things that are downright good for you.
This recipe has a homemade dressing but I’m not partial to it. Whatever you have in the fridge is fine; maybe a vinaigrette, a creamy poppy seed, or any old Italian dressing. I’m giving you the recipe for a super simple lemony yogurt dressing below because it’s just what I was feeling AND I’m always looking for ways to use my new-found obsession – instant pot YOGURT! (Recipe coming ASAP).
Hey, one last thing before you go to the store to get stuff for salad. When you’re reading this, I’ll be in Iceland! Yippeee!! If you want to see occasional pics and other fun things, pop over and follow me on Instagram. I’m not promising a ton of updates because I’m trying to stay off of social media for the majority of the time, but when we’re able to connect to WiFi, I’ll throw a few things up for all y’all.
Alright, be gone, friend! Time to get some salad in your bellies!
- 1 (7 ounce) bag arugula
- 1 peach, pitted and sliced
- 1 plum, pitted and sliced
- 1 handful raspberries
- 1/2 cup freshly grated parmesan cheese
- Juice of one lemon (about 2 tablespoons)
- 2 tablespoons plain greek yogurt
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- In a large bowl, layer arugula, peach, plum, raspberries, and parmesan cheese.
- Whisk together all ingredients for dressing and drizzle over top of salad.