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Peach & Arugula Salad

Source of Recipe

Unkown
Serves: 6

4 slices bacon (3 ounces), cut into 1/2-inch pieces
2 tablespoons chopped fresh parsley leaves
2 tablespoons olive oil
2 tablespoons seasoned rice vinegar
2 tablespoons minced shallots
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
4 (3-ounce) bunches arugula, trimmed (about 8 cups)
3 ripe medium peaches (about 1 pound), peeled and sliced

In 10-inch skillet, cook bacon over medium-low heat until browned. With slotted spoon, remove bacon to paper towels to drain.

In small bowl, with wire whisk, mix parsley, oil, vinegar, shallots, mustard, salt, and pepper until dressing is blended. In large bowl, toss arugula and peaches with dressing until coated. Sprinkle with bacon.

Each serving: About 105 calories, 3 g protein, 10 g carbohydrate, 7 g total fat (1 g saturated), 2 g fiber, 4 mg cholesterol, 231 mg sodium.