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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


Recipe Summary

30 mins


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

about 1 1/2 cups
270 calories; protein 6.7g; carbohydrates 21.6g; dietary fiber 5.8g; sugars 14.9g; fat 19.2g; saturated fat 4.2g; cholesterol 12.6mg; vitamin a iu 3848.4IU; vitamin c 31.6mg; folate 149.8mcg; calcium 171.3mg; iron 3.1mg; magnesium 64.3mg; potassium 731.5mg; sodium 300.8mg; thiamin 0.2mg; added sugar 1g.

1 fruit, 1 vegetable, 1/2 medium-fat meat, 3 fat