Warm Peaches and Nuts Salad

3
Richard Oberholtzer 0

"Warm peaches and sauteed vegetables and nuts on top of a bed of greens make for a delicious summer dish."

Ingredients

40 m servings 468 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 468 kcal
  • 23%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 489 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
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Reviews

3
  1. 3 Ratings

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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 beaut...

Yum! I found this recipe because I was craving peaches. I left out the olive oil and nuts, used red wine vinegar, and added some jalapeno for kick - turned out great. Thanks for sharing!

I thought it was excellent. Changes were (due to what I had on hand). I didn't have any squash, used frozen peaches. Added a cubed chicken breast fried Italian style in a little olive oil. Used...