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.

Joyce Goldstein
Source: EatingWell Magazine, July/August 2015


Mint Vinaigrette


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.

  • 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

270.4 calories; protein 6.7g 13% DV; carbohydrates 21.6g 7% DV; exchange other carbs 1.5; dietary fiber 5.8g 23% DV; sugars 14.9g; fat 19.2g 30% DV; saturated fat 4.2g 21% DV; cholesterol 12.6mg 4% DV; vitamin a iu 3848.4IU 77% DV; vitamin c 31.6mg 53% DV; folate 149.8mcg 38% DV; calcium 171.3mg 17% DV; iron 3.1mg 17% DV; magnesium 64.3mg 23% DV; potassium 731.5mg 21% DV; sodium 300.8mg 12% DV; thiamin 0.2mg 16% DV; added sugar 1g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
You don't need the honey. The summer fruits are sweet enough. Adults and kids love this salad. Read More
Rating: 5 stars
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