Peach, Blueberry, Gorgonzola Spicy Arugula Salad – a delicious recipe with u00bc, Lemon, Honey, Sriracha, Salt, __. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
To prepare the DRESSING:
2
Combine olive oil, juice of 1 whole lemon, honey, Sriracha and salt. Whisk or shake in tightly sealed container until completely mixed. Spiciness of dressing can be controlled with less/more Sriracha.
3
Wash, dry and separate arugula into two individual bowls. Top with slices of peeled, sliced fresh peach. One whole peach is enough for two salads. Fan out peach slices in a star pattern. Sprinkle each salad with blueberries, toasted pine nuts* and gorgonzola.
4
*Toast pine nuts in a dry skillet over low heat until golden brown. Keep an eye on them. They will brown quickly.
5
Drizzle each salad with dressing. Top with a sprinkle of fresh cracked pepper. Eat and enjoy!
263
kcal
Calories
25
g
Fat
10
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/4 cups Extra Virgin Olive Oil, 1 whole Lemon, Juiced, 1 Tablespoon Honey, 1 Tablespoon Sriracha, and more.
Yes, Peach, Blueberry, Gorgonzola Spicy Arugula Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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