Summer Salad Board
This pretty salad board with greens, marinated peaches and fresh summer veggies is perfect for an evening outdoors--or serve it for a light, summery lunch. The creamy dressing can be made ahead to make assembly a breeze. Feel free to add additional vegetables to the board to make the most of all that summer has to offer.
Equipment: Large tray or platter
To make ahead: Prepare dressing (Step 1) and refrigerate for up to 3 days.
Tip: To blanch string beans, add them to a pot of boiling water and cook until just tender-crisp, 1 to 2 minutes. Remove with a slotted spoon to a bowl of ice water to cool.