Summery Peach and Orange Salad
There exists in my family a great divide. It has caused untold stress and endless strife. What is this thing, you ask? Politics? Religion? Surely it must be something that would register at least a ten on the Richter scale. Anyone?
It is…brace yourself…salad dressing!
Seriously. It is a big thing in my family. And this issue only scratches the surface of our insanity.
On one side stands my mother and …nope, just my mother. And on the other side stands, well, everyone else.
My mother hates vinegar. With a passion. She would rather drink battery acid than eat a vinegar based salad dressing. Trying to get her to go to a restaurant that does not have creamy dressing used to be like trying to convince a t-rex that plants are yummier than meat.
More than once, we’ve had to coach the wait staff of a restaurant in the finer points of making creamy dressing, Thousand Island to be exact.
You have mayonnaise? Yes.
You have ketchup? Yes.
You have relish (preferably sweet)? Yes.
You ever see Jurassic Park? Uh, yes?
Good, then you have Thousand Island dressing. And if you value your life, you will impress upon the chef the need to combine the three pronto. The bread basket will only hold her for so long, and then she will be on you like a t-rex on a raptor.
And so, she would definitely not like this salad. But I think it’s yummy. And Thousand Island dressing would not work here. At all.
Ingredients:
- 2 cups arugula, washed and dried
- 1 peach, sliced
- 1 orange, segmented
- 1/2 cup sliced fennel
- 1/8 cup sliced red onions (approximately 2 Tablespoons, but if you really like onions, you can throw another 1-2 Tablespoons in!)
Dressing:
- 2 teaspoons olive oil
- 3 Tablespoons orange juice
- pinch of salt
- 1 teaspoon apple cider vinegar
- 3 cloves of roasted garlic
Directions:
- Combine all salad ingredients by either tossing together or arranging on a plate.
- Puree the ingredients for the dressing until creamy.
- Pour the dressing over the salad immediately before serving.
Enjoy!
