Arugula Salad With Peaches and Mozzarella (adapted from FIXATE)
8 cups arugula (or mixed salad greens)
2 medium ripe peaches sliced (grilled or plain)
1 oz. fresh mozzarella cheese thickly sliced
1 Tbsp. extra-virgin olive oil
3 Tbsp. balsamic vinegar
Place arugula on a large serving plate. Top with peaches and cheese. Drizzle salad evenly with oil and vinegar. Serve immediately.
Peach Lemonade (adapted from CookingLight)
4 cups water
2 cups coarsely chopped peaches
2/3 cup – 3/4 cup sugar or coconut sugar
1 cup fresh lemon juice (about 6 lemons)
4 cups ice
1 peach, pitted and cut into 8 wedges
Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 3 minutes. Place peach mixture in a blender; let stand for 20 minutes. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.
Press peach mixture through a sieve over a bowl, reserving liquid; discard solids. Stir in lemon juice. Place 1/2 cup ice in each of 8 glasses. Pour about 2/3 cup lemonade into each glass; garnish each glass with 1 peach wedge.
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