Mixed salad with peaches and vinaigrette

Recipe from: 23 November 2010

Ingredients 12
Servings 1
Minutes 5 mins

Ingredients

Serving Change
  • 1
    tin peaches or 4 fresh peaches or nectarines havled or sliced
  • 100
    g
    selection of greens, such as lettuce, baby spinach, rocket, basil etc.
  • 12
    cherry tomatoes, halved
  • 4
    baby spring onions, chopped
  • Freshly ground black pepper
  • 30
    ml
    lemon juice, optional
  • 2
    cloves
    garlic, crushed
  • 60
    ml
    balsamic vinegar, brown or white
  • 20
    ml
    oil, olive or avocado
  • 10
    ml
    fresh herbs or 5 ml dried herbs (parsley, thyme, basil etc.)
  • 2.5
    ml
    celery salt
  • 30
    ml
    water
 

Method

5 mins
 
Spray a griddle pan with non-stick cooking spray. Fry the fruit in the pan for 2 minutes on high each side until they start to soften, and show decorative black lines.

Place the greens, tomatoes and spring onions on a serving platter or on four plates. Add cucumber and sweet pepper, if desired.

Place the peaches or nectarines on top. Add freshly ground black pepper.

In a serving jug, make the vinaigrette by mixing the lemon juice, garlic, vinegar, oil, sugar (or peach syrup), fresh herbs, celery, salt and water.

Serve the salad with the vinaigrette on the side as one of the vegetables of a meal.


From: Eating with Sustained Energy 3 - Mixed Salad with peaches and vinaigrette.
 

 

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