It's another week of trying to use greens -- weeks like these always remind me of our early CSA baskets. In an effort to not eat salad every day for every meal I tried to stagger some other dinner preparations into the mix between salad nights. Dave put this together while I was at boxing late one night and it was a nice blend of crunchy, salty, savory, and sweet. This salad is really a blank canvas any stone fruit would be a good addition, you can sub out the goat cheese for any cheese, and the almonds could be any other nut and this would still taste good. The dressing was simple and helped bring out the sweetness of the peaches. We packaged the lettuce/dressing, avocado/peaches, and toasted almonds separately for lunch the next day and everything was just as good the next day at work.
Recipe from Ambitious Kitchen
-4 cups mixed greens
-2 large peaches, sliced
-1 avocado, diced
-1/2 small red onion, very thinly sliced
-1/2 cup goat cheese crumbles
-1/2 cup sliced almonds, toasted with salt and pepper
For the dressing:
-3 tablespoons white balsamic vinegar
-3 tablespoons extra virgin olive oil
-1 teaspoon Dijon mustard
-Salt and pepper, to taste
In a medium bowl, whisk together the dressing: balsamic, olive oil, Dijon, and salt and pepper.
Toss the mixed greens in the dressing and then top the salad with peach slices, diced avocado, red onion, goat cheese, and toasted almonds. Serve immediately.
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