Tag Archives: side dish

Arugula, Peach & Cheddar Salad

21 Aug

Here’s a tip – if anyone invites you to dinner and asks you to prepare a salad, you say “yes” and never look back.

Why? Because salads are one of the easiest items to bring to a dinner party. I usually go for appetizers or desserts because they feel creative and fun. Ends up a salad can be just as gratifying to prepare. As decadently fun to eat as this? Don’t be ridiculous.

I over bought on peaches and pecans for this recipe, which meant I made peach pecan muffins after. Look for that blog post, coming next week.

And thanks to Real Simple, this recipe was easy and delicious.

Arugula, Peach and Cheddar Salad, c/o Real Simple



1/4 C pecans
3 TBSP olive oil
1 1/2 TBSP red wine vinegar
1/2 tsp dijon mustard1/2 tsp honey
kosher salt and black pepper
2 bunches arugula, rinsed
1 1/2 peaches (I increased this from the original recipe), sliced
2 oz sharp Cheddar cheese, cut into chunks


Preheat oven to 350. Sprinkle pecans onto baking sheet (with a lip) and bake for 4-5 minutes, or until nicely toasted. Allow to cool, then coarsely chop.

Mix together olive oil, vinegar, Dijon, honey, salt and pepper.

In a bowl, add arugula, peaches, pecans, and cheese. Dress with dressing and serve.

I took this salad to our friends’ home, which is about 30 minutes away. I put the salad into a serving dish, then packaged all the ingredients in their own Tupperware, to keep everything from becoming soft or wilted. Right before dinner was served, I quickly tossed the salad together.

Classic Potato Salad

8 Jul

Sometimes you need a basic, go-to potato salad recipe.


For the mayonnaise-laced potassium. I mean, HELLO!

Classic Potato Salad


1 lb small red potatoes1/4-1/3 C mayonnaise
1 TBSP white wine vinegar
2 stalks celery, chopped
1 small red onion, chopped
2 TBSP sweet relish
Salt and Pepper
Dash of Paprika


Boil a large pot of water. Cut your potatoes roughly to bite size. Cook potatoes for about 15-18 minutes or until they fall off a fork when pricked. Remove from heat and drain. Cool (preferably refrigerate) for a few hours until potatoes are thoroughly chilled.

Meantime, chop celery and onion.

Blend mayonnaise and vinegar.

Mix together all ingredients, using a wooden spoon to keep from smashing potatoes.

Chill until ready to serve.




%d bloggers like this: