Green Salad with Peaches, Feta & Mint Vinaigrette

Green Salad with Peaches, Feta & Mint Vinaigrette

1 Review
From: EatingWell Magazine, July/August 2015

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.

Ingredients 6 servings

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  • Mint Vinaigrette
  • ¼ cup chopped fresh mint
  • 3 tablespoons lemon juice
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • Salad
  • 12 cups bitter greens, such as arugula, mizuna and/or watercress, tough ends trimmed
  • ½ cup packed slivered mint
  • ¼ teaspoon kosher salt
  • 6 ripe peaches or nectarines, sliced
  • ⅓ cup sliced or slivered almonds, toasted
  • ¾ cup crumbled feta or goat cheese (about 3 ounces)

Preparation

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  1. 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 ½ teaspoon salt; whisk until well combined.
  2. 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 information

  • Serving size: about 1½ cups
  • Per serving: 270 calories; 19 g fat(4 g sat); 6 g fiber; 22 g carbohydrates; 7 g protein; 150 mcg folate; 13 mg cholesterol; 15 g sugars; 1 g added sugars; 3,848 IU vitamin A; 32 mg vitamin C; 171 mg calcium; 3 mg iron; 301 mg sodium; 731 mg potassium
  • Nutrition Bonus: Vitamin A (77% daily value), Vitamin C (53% dv), Folate (38% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, 1 vegetable, ½ medium-fat meat, 3 fat

Reviews 1

September 07, 2015
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By: EatingWell User
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
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