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


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

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.

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
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
Rating: 5 stars
You don't need the honey. The summer fruits are sweet enough. Adults and kids love this salad. Read More