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Dinner Tonight: Peach Salad
Paula Gallagher on
Peaches are starting to come into season around here. We have been getting baskets of them from the local farmers' markets and tearing right into them. Peaches are rich in vitamin C, a disease-fighting antioxidant required for tissue repair, maintenance of bone, cartilage and teeth, and formation of skin, blood vessels, ligaments and tendons. Peaches also contain vitamin A, another antioxidant that’s important for eye and immune health, reproduction, and cell function.
Although I love the unadulterated taste of a peach all by itself, combining it with greens, some fresh cheese and a little dressing makes a delicious meal, especially on hot summer days when turning on the stove is the last thing you want to do.
This recipe makes enough salad for about 4 people, depending on how hungry you are.
Peach Salad
2 ripe peaches, sliced into thin wedges
5 cups organic spring mix or any greens you have available
1 red bell pepper, thinly sliced
1 can chickpeas, drained and rinsed
2 oz soft goat cheese or feta, crumbled
1/3 cup shelled unsalted pistachios or almonds, roughly chopped
1/4 cup olive oil
2 Tbsp white wine vinegar
2 Tbsp water
1/2 cup fresh basil
1/3 cup mint
1/4 tsp kosher salt
To make salad, in a large bowl, toss together peaches, greens, bell pepper, and chickpeas. Divide the salad among serving plates and top with goat cheese and pistachios.
To make the dressing, place oil, vinegar, water, basil, mint, and salt in a blender or food processor and blend until smooth. Add more oil if needed to help with the blending.
To serve, drizzle herb oil over salad and ENJOY!
Photo from here, with thanks.
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