Summer Salad with Peach –Walnut Dressing

Summer Salad with Peach –Walnut Dressing
Contributor
Whole Foods Market

Peaches and walnuts make a summery, juicy, flavorful salad dressing.

4
Servings
192
Calories Per Serving
Deliver Ingredients

Ingredients

For the dressing

  • 1/3 cup walnuts, toasted
  • 1/2 cup chopped peaches
  • 1/4 cup orange juice
  • 1 tablespoon lemon or lime juice

For the salad

  • 1 head green leaf lettuce, leaves washed and torn into bite-size pieces
  • 1 head red leaf lettuce, leaves washed and torn into bite-size pieces
  • 2 peaches, halved, pitted and thinly sliced
  • 8 radishes, thinly sliced
  • 1 cucumber, halved lengthwise and thinly sliced
  • 1/2 cup walnuts, toasted

Directions

For the dressing

Put all dressing ingredients in a food processor or high-powered blender and puree until smooth. Add a little water if needed to thin to a pourable consistency.

For the salad

Toss salad ingredients in a large bowl. Drizzle with dressing, toss to coat well and serve immediately.

Nutritional Facts

Total Fat
4g
6%
Sugar
14g
16%
Saturated Fat
1g
4%
Cholesterol
12mg
4%
Carbohydrate, by difference
32g
25%
Protein
9g
20%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
127mg
13%
Choline, total
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
104µg
26%
Iron, Fe
5mg
28%
Magnesium, Mg
45mg
14%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Phosphorus, P
170mg
24%
Selenium, Se
12µg
22%
Sodium, Na
530mg
35%
Water
35g
1%
Zinc, Zn
2mg
25%

Summer Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Summer Salad Cooking Tip

Brighten up salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Summer Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.