Fresh Summer Green Salad with Peaches and Goat Cheese
One of the best ways to enjoy local summer greens is in a tossed salad with fresh local peaches, goat cheese in a creamy sweet and tangy vinaigrette.
Servings: 2
Calories: 402kcal
Equipment
- large bowl
Ingredients
- 1/2 cup string beans, cut into 1 inch lengths
- 2 cups baby organic spinach
- 2 cups romaine lettuce, roughly chopped
- 1 cup organic broccoli, chopped
- 1/2 cucumber, thinly sliced
- 4 radishes, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped walnuts, honey glazed (optional)
- 1/4 cup goat cheese, crumbled
- fresh dill for garnishing
Vinaigrette
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1½ tbsp honey
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- salt and pepper
Instructions
- Place string beans on a microwave safte plate with a few drops of water. Lay paper towel on top and blanch the beans for 30 seconds. Remove from microwave and rinse quickly with cold water and set aside.
- Dressing: In a small bowl, whisk together, olive oil, apple cider vinegar, honey, lemon juice, Dijon mustard and season with salt and pepper. Set aside.
- In a large bowl, add greens, broccoli, cucumber, radishes, red onion and beans. Pour in the dressing over the salad and gently toss. Add the goat cheese, walnuts and fresh dill. Serve cold. Enjoy!
Nutrition
Calories: 402kcal | Carbohydrates: 26g | Protein: 11g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Cholesterol: 13mg | Sodium: 183mg | Potassium: 719mg | Fiber: 6g | Sugar: 18g | Vitamin A: 7723IU | Vitamin C: 59mg | Calcium: 150mg | Iron: 3mg