Arugula Salad with Fresh Peach Vinaigrette



My favorite dressings almost always include a fruit or vegetable that's been pureed. The end result is a thick dressing with lots of flavor. Because the thickness comes from the peaches (instead of oil or mayo) the dressing has a light quality.

Yield 4 - 6 servings



  1. Combine all ingredients except arugula in a food processor or a blender. As necessary add couple of tablespoons water to thin. Add salt and pepper to taste.
  2. Toss arugula with the dressing just before serving.


Dressing keeps 3 days in the refrigerator.

Don’t be afraid to use a little water to thin a dressing. Sometimes you’ve got the taste just right, so you don’t want more vinegar or oil. A few tablespoons of water will thin the dressing without changing the balance of flavors.

Andy Broder - KitchenThink

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