Peach Arugula Salad With Cashews


With Cashews, and a Balsamic Vinaigrette
Photography by Nick Kern

This recipe is light and simple, great for a night when you get home from work and are tired, but need to eat.  It’s healthy with mono-unsaturated fats from the Olive Oil and Cashews as well as Vitamin C from the Peach.  The peppery Arugula works great with the salty nut and sweet peach flavors.


  • 3/4 Cup Baby Arugula
  • 1/4 Cup Lightly Salted Cashews
  • 1 Del Monte Peach Fruit Cup
  • 1 Tsp Lemon Pepper
  • 1 Tsp Salt
  • 1 Tsp Olive Oil
  • 2 Tsp Balsamic Vinegar


  1. Drain your Fruit Cup
  2. Try to chop your Cashews in Half
  3. In a bowl, combine Cashews, Peach, Arugula, Lemon Pepper, Salt, Olive Oil and finish with Balsamic Vinegar
  4. Garnish with Freshly Grated Parmesan to add a dry salty flavor

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