Peach Spinach and Arugula Salad

Simple salad with asparagus, pistachios, peach, spinach, arugula, and baby spring mix. Topped with a drizzle of olive oil and balsamic.

Listen salad hater, (myself included) my little creation will make a convert out of you. For starters, look how pretty this is, the rich greens, the bright peaches, a pop pf purple here and there from the spring mix and crushed pistachios. Visual heaven, I know. The combination of these ingredients, combine to a lightly creamy, nutty mix with a touch of sweetness. To top it off only a light drizzle of olive oil and balsamic. The result, a perfectly satisfying meal or first course.

Lets get started. This takes 5 minutes of prep time and 5 minutes of cook time. You can cook while you prep, for a grand total of 5 minutes.

Lets get started. The supplies needed are a salad plate, skillet (ceramic if you've got one), spatula, cutting board, and a knife, you also might need a can open unless your peaches are pull tab (mine were). You will need the following ingredients; 1 can sliced peaches, 4 stalks asparagus, 5-6 whole pistachios, spinach leaves, arugula, baby spring mix, olive oil and kosher balsamic of Moderna (I use the Bartenura brand).

STEP 1 Pre heat a skillet, no oils or butters necessary. Cut the bottom 1/3 of the asparagus spears off. Discard.

STEP 2 Shell the pistachios. Place nuts in a small zip lock back and crush with the unopened can of peaches.

Step 3 The skillet should be hot enough by now. Place the asparagus spears on skillet. Then wash each of the three types of greens separately, placing them in lines right next to each other (this is how the fanciest of foodie establishments do it. "Oh, Olivia, you're on welfare how would you know that?" It's called a date. And, or, I used to work.)

Step 4 Place three cling peaches on the left side of the place, the grilled asparagus in the middle, and the pistachios on the right side. Drizzle with 1 Tbs Olive oil, and 1 Tbs Balsamic of Moderna. Done. It took me less time to make the salad than it did to do the article.

Questions, comments, pictures? See the comments section below.

Peach and Arugula Salad

Ingredients

• 1 can cling peaches

• 4 asparagus spears

• 5-6 pistachios

• spinach

• arugela

• spring mix

• Olive Oil

• kosher balsamic of Moderna (May we recommend Bartenura.)

Directions

1. Pre heat a skillet, no oils or butters necessary. Cut the bottom 1/3 of the asparagus spears off. Discard.

2. Shell the pistachios. Place nuts in a small zip lock back and crush with the unopened can of peaches.

3. The skillet should be hot enough by now. Place the asparagus spears on skillet. Then wash each of the three types of greens separately, placing them in lines right next to each other

4. Place three cling peaches on the left side of the place, the grilled asparagus in the middle, and the pistachios on the right side. Drizzle with 1 Tbs Olive oil, and 1 Tbs Balsamic of Moderna.

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