A seasonal salad with mixed greens, sliced peaches, heirloom tomatoes, and fresh mozzarella cheese.
Serves 4
Ingredients:
7 oz. Mixed greens (I used a 50:50 combination mix of romaine lettuce and an arugula blend, which included arugula, baby spinach, tango, green leaf, red leaf, and red oak lettuce),washed and drained
1 small Peach, rinsed, pitted and sliced into thin slices
1 c. Tri-colored snacking tomatoes, cut in half or quarters
2 oz. Fresh mozzarella cheese(I used the kind that are about the size of a cherry), cut into quarters
Pecans, chopped, for topping
Optional:
Toss in some fresh basil for a refreshing and tasty twist.
Dressing:
Feel free to pick one that you enjoy, or make your own. I often pair this recipe with is a Balsamic Vinaigrette or Lemon Poppy Seed Dressing. This past weekend, I used a basil oil and lemon balsamic, with a little salt and pepper, and it was delicious!
Method:
Place the greens in a bowl, top with remaining ingredients and add pecans when ready to serve, or let your guests add their own.
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