This healthy side salad recipe follows one of the essential formulas for great salads: tossing bitter greens with sweet fruit, crunchy toasted nuts and salty cheese. Melons are a good alternative to the stone fruit later in the summer, or try dried apricots during the winter months. Source: EatingWell Magazine, July/August 2015

Joyce Goldstein
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Ingredients

Mint Vinaigrette
Salad

Directions

Instructions Checklist
  • To prepare vinaigrette: Combine chopped mint and lemon juice in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a large bowl, pressing on the leaves to extract all the liquid. (You should have about 3 tablespoons liquid after straining.) Add oil, vinegar, honey and 1/2 teaspoon salt; whisk until well combined.

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  • To prepare salad: Add greens and slivered mint to the bowl with the vinaigrette and sprinkle with salt. Add peaches (or nectarines) and almonds; gently toss to combine. Serve the salad topped with feta (or goat cheese).

Nutrition Facts

270 calories; 19.2 g total fat; 4.2 g saturated fat; 13 mg cholesterol; 301 mg sodium. 731 mg potassium; 21.6 g carbohydrates; 5.8 g fiber; 15 g sugar; 6.7 g protein; 3848 IU vitamin a iu; 32 mg vitamin c; 150 mcg folate; 171 mg calcium; 3 mg iron; 64 mg magnesium; 1 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/03/2018
You don't need the honey. The summer fruits are sweet enough. Adults and kids love this salad. Read More
Rating: 5 stars
09/07/2015
Slight modification makes it easier I used fresh mint for the dressing increased the lemon juice and didn't strain it. Once I added the rest of the dressing ingredients I just mixed it in. I also used fresh mint in the salad itself. Pros: Taste variation feels like we are eating out great combo of flavors Cons: Prep time Read More