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Balsamic Bacon Vinaigrette Salad with Grilled Peaches
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20 minutes
2 servings
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
kid friendly
has meat
(?)
Has meat from:
bacon
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
bacon
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
bacon
pescatarian
(?)
Not pescatarian due to:
bacon
paleo
(?)
Not paleo due to:
granulated sugar
parmesan cheese
This recipe has no customizations.
 
Nutrition to Note
This recipe has Sugar as 72.8% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.5% of RDA
• Calories: 36.5% of RDA
• Carbs: 11.2% of RDA
• Fat (total lipid): 40.0% of RDA
• Fiber: 13.2% of RDA
• Fructose: 16.8% of RDA
• Protein: 17.2% of RDA
• Sodium: 36.0% of RDA
• Sugar: 72.8% of RDA
• Vitamin A (IU): 108% of RDA
• Vitamin B6: 8.3% of RDA
• Vitamin C: 36.9% of RDA
• Iron: 8.9% of RDA
• Magnesium: 35.5% of RDA
• Manganese: 39.5% of RDA
• Niacin: 25.6% of RDA
• Potassium: 27.3% of RDA
• Zinc: 20.5% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
30.7
g
Calories
730
 
Fiber
3.70
g
Iron
1.69
mg
Protein
19.4
g
Sodium
486
mg
Sugars
22.8
g
Fat (total lipid)
24.4
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
5
slices
+
-
 
chopped.
 
1
whole
+
-
 
chopped.
 
1
tsp
+
-
 
 
1/4
cups
+
-
 
 
1
tsp
+
-
 
 
3
whole
+
-
 
ripe, large, pitted and quartered.
 
1/2
whole
+
-
 
thinly sliced.
 
2
cups
+
-
 
 
1/4
cups
+
-
 
shredded.
 
1/4
cups
+
-
 
 
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PREPARATION
1.
Preheat the grill or a grill pan to medium-high heat and spray with nonstick spray.
2.
Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate
3.
Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.
4.
Brush the peaches with olive oil and season with salt and pepper.
5.
Grill until golden and has grill char marks, about 1 to 2 minutes on each side.
6.
Place 1 cup of arugula on a plate.
7.
Top with peaches, onion, and pine nuts. Drizzle the vinaigrette and sprinkle with cheese.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 730
Protein 19.4 g
Carbohydrates 30.7 g
Iron 1.69 mg
Fiber 3.70 g
Calcium 24.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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