Recipe Image

Green Salad with Peaches, Feta & Mint Vinaigrette

  • 30 m
  • 30 m
Joyce Goldstein
“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

    • 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)

Directions

  • 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).
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