Because of their thin skins, nectarines don't require peeling for this salad. Substitute fresh peeled peaches in place of the nectarines, if desired.

Rebecca Hunt, Wapato, Washington
Recipe by Cooking Light June 2007


Recipe Summary

5 servings (serving size: about 1 3/4 cups salad and 1 tablespoon cheese)


Ingredient Checklist


Instructions Checklist
  • Place oil and garlic in a large nonstick skillet over medium heat; cook 4 minutes or until garlic is lightly browned, stirring occasionally. Remove garlic with a slotted spoon, and discard. Increase heat to medium-high.

  • Sprinkle steak evenly with salt and peppers. Add steak to pan; sauté 1 minute or until desired degree of doneness. Transfer steak to a large bowl. Add arugula to bowl; toss well.

  • Wipe pan dry with a paper towel. Coat pan with cooking spray. Reduce heat to medium. Add shallots and balsamic vinegar to pan; cook 2 minutes or until shallots are soft, stirring occasionally. Add nectarine slices to pan; cook 30 seconds, tossing to coat. Add nectarine mixture and juice to steak mixture; toss gently. Serve with cheese.

Nutrition Facts

248 calories; calories from fat 33%; fat 9.1g; saturated fat 3.6g; mono fat 4g; poly fat 0.6g; protein 27.5g; carbohydrates 14g; fiber 1.1g; cholesterol 41mg; iron 2.3mg; sodium 534mg; calcium 142mg.