Recipe: Green Salad with Peaches

This is a recipe I came up with on the fly, which should surprise no one.  We were throwing a dinner party.  The main dish was kind of heavy, and some of the vegetable dishes were a little strongly-flavored too.  I wanted to have a salad that was light on the palate with a clean, refreshing taste.  Including peaches was an added bonus.  That was the entire thought process that went into this salad.  A few people were a little surprised to see peaches on the salad, since it was a little early for peaches.  The fact that the peaches were a little early actually suited my purposes perfectly.  They were still a little hard - ripe enough to taste good, but young enough to stay firm and not disintegrate under the knife.  I left the skin on for color and for added crispness.  For the dressing, I mixed the leftover garlic oil from the Andalusian mushrooms recipe - there was no reason to let it go to waste, after all, and it tasted great. 

 

Green Salad with Peaches (serves 8; approx. cost per serving unavailable)

1 large container of mixed greens, washed

4 very firm peaches, washed and thinly sliced

1/2 cup pitted Kalamata olives

1/4 cup garlic-infused olive oil

1/4 cup rice vinegar

Equipment:

• Whisk

1. Put the greens in your serving bowl.
2. Add the olives and mix well.
3. Arrange the peaches on top of the salad.
4. Whisk the oil and vinegar together. 
5. Pour the dressing over the salad and serve. 

Technorati Tags: Recipes,easy recipes,salad,side dish,vegetarian,peaches,Kalamata olives,rice vinegar

Comments

[kellypea]

I love salads any way I can get them and currently, we're on somewhat of a salad diet right now for dinner. Yours looks like something we'd snarf right down -- well, except for my almost 16-year-old who's getting tired of all the greens. The peaches are a GREAT idea for salads. Have you tried them grilled yet? They're amazing that way with some lime and steak. Okay, I'm off to check out your mushroom recipe...