This salad is super simple to make and features salty bacon with sweet peaches tossed with a tart and slightly sweet apple cider vinaigrette.
One of my best and worst qualities is perseverance.
When I start something, I almost always finish it. It’s hard to explain, but sticking with something has never been a problem for me.
Letting go, on the other hand, is a real struggle for me.
I’d rather give it six more chances or tries before I let go.
It’s what makes me both the best and the worst business owner, friend, and wife.
I’m pretty good at letting go of material positions. It’s relationships, personal/professional endeavors, and emotions that I struggle with. We keep our house pretty clutter free, and the minute I feel it building up, we declutter every couple months or so. This cycle keeps us feeling freer and lighter, that feeling has allowed me to become relatively unattached to my belongings.
If only it were that easy to let go of feelings, relationships, and endeavors that don’t serve us. The thing is, once I do let go of those things, the free feeling is ten times the reward of letting go of a position. Letting go is hard, but it’s rewarding because it’s the only real way to move forward.
Today I’m letting go of judging myself for past decisions I’ve made as a business owner, as a new mom, as a human being and moving forward, that’s what Mondays are for right?
What are you holding on to that you could let go of today to feel a little freer and a little lighter?
Nope, this has nothing to do with peach salad. Except that I often hold onto peaches way too long and they get mushy, I need to let them go! Luckily they are good in this salad regardless or ripeness level!
Bacon & Peach Salad with Apple Cider Vinaigrette
- Large Skillet
- 10 slices bacon cooked
- 3 peaches sliced
- 8 cups arugula 7 ounce bag
- 1/2 cup chopped almonds
- 1 cup blueberries
- Cook the bacon. (If you don't buy precooked bacon.)
- Make the dressing by whisking together olive oil, apple cider vinegar, and maple syrup.
- Toss arugula with dressing and then top the arugula with the remaining ingredients.