Tomato and Peach Salad
Per ServingTomato and Peach Salad |
||
|---|---|---|
| Makes: 8 servings | ||
| Serving Size: about 1 cup | ||
| Calories | 75 | |
| Fat | 3.5 | g |
| Saturated Fat | 0.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 10 | g |
| Fiber | 2 | g |
| Sugars | 8 | g |
| Cholesterol | 0 | mg |
| Sodium | 75 | mg |
| Potassium | 305 | mg |
| Protein | 1 | g |
| Phosphorus | 35 | mg |
| Choices: Fruit 0.5, Nonstarchy Vegetable 1, Fat 0.5 | ||
- Makes: 8 servings
- Serving Size: about 1 cup
- Preparation Time: 15 minutes
Ingredients
| 3 | med. | peaches, pitted and cut into thick wedges |
| 3 | med. | red tomatoes, cut into large chunks |
| 1/2 | pint cherry tomatoes, halved | |
| 1/2 | med. | red onion, thinly sliced |
| Dressing | ||
| 1 | Tbsp. | sherry vinegar |
| 1 | Tbsp. | fresh lemon juice |
| 1 | tsp. | honey |
| 2 | Tbsp. | olive oil |
| 1/4 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1/4 | cup | fresh mint leaves, chopped |
Directions
- In a large bowl, combine the peaches, tomatoes, cherry tomatoes, and red onion, and gently toss.
- In a small bowl or measuring cup, whisk together the vinegar, lemon juice, and honey. Slowly add the oil in a thin stream, whisking to emulsify. Add the salt and black pepper.
- Add the dressing to the peaches and tomatoes, and gently toss. Fold in the mint leaves. To serve, turn out the salad onto a large platter.
