“Warm peaches and sauteed vegetables and nuts on top of a bed of greens make for a delicious summer dish.” - by Richard Oberholtzer
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Heat the olive oil in a skillet over medium heat. Cook the cabbage, carrot, squash, bell pepper, and onion in the oil until the onion is translucent, 5 to 7 minutes. Stir the red wine, almonds, and walnuts into the vegetable mixture, reduce heat to low, and simmer 5 minutes.
- While the vegetable mixture simmers, heat a small skillet over medium heat; cook the peach slices in the skillet until completely warmed, about 5 minutes.
- Place 2 cups of the baby greens on each of 2 plates. Top each portion of the greens with about half of the vegetable mixture and the warmed peaches. Drizzle each salad with about half of the raspberry vinaigrette. Serve promptly.
Nutrition
Amount Per Serving (2 total)
- Calories
- 468 cal
- 23%
- Fat
- 29.7 g
- 46%
- Carbs
- 35.2 g
- 11%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"The peaches get 5 stars, the cooked cabbage get less. I didn't have all the ingredients on hand but I hobbled the salad together anyway. The flavors were interesting and the plate looked beautiful. ..." See more I'll definitely try it again with the proper list of goods."
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