Arugula Salad with Honey-Drizzled Peaches

Preparation

1. Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.
2. Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1/4 teaspoon salt and pepper.
3. Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey.

Tips

To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.

Recipe Nutrition:

Per serving: 290 calories; 15 g fat (5 g saturated fat, 7 g mono unsaturated fat); 13 mg cholesterol; 36 g carbohydrates; 8 g protein; 3 g fiber; 253 mg sodium; 401 mg potassium

Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (25% dv)

2.5 Carbohydrate Servings

Exchanges: 1 fruit, 1 vegetable, 1 carbohydrate (other), 1 high-fat meat, 1 1/2 fat

Contributed by: EatingWell.com