Peaches and Mixed Greens Salad

Tossing juicy peaches into a green salad with a tart raspberry-shallot dressing makes an ideal sweet-savory side good with grilled pork or chicken.
6 servings (serving size: 1 cup)

Ingredients

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2 cups raspberries, divided
3 tablespoons crème de cassis (black currant-flavored liqueur)
1 tablespoon sugar
2 tablespoons minced shallots
2 tablespoons crème fraîche
2 tablespoons champagne vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
6 cups mixed salad greens (about 8 ounces)
2 cups thinly sliced peeled peaches (about 2 large)
1/2 cup thinly sliced green onions (about 2 bunches)
1/3 cup chopped hazelnuts, toasted

Preparation

Combine 1/2 cup raspberries, crème de cassis, and sugar in a small saucepan over medium heat; bring to a simmer. Cook 5 minutes or until raspberries are very tender; cool to room temperature. Press raspberry mixture through a fine sieve into a bowl, reserving liquid; discard solids. Combine raspberry liquid, shallots, and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk.

Combine remaining 1 1/2 cups raspberries, mixed salad greens, and remaining ingredients in a large bowl; add shallot mixture, tossing gently to coat greens. Serve immediately.

Created date

June 2006

Nutritional Information

Calories 164
Caloriesfromfat 30 %
Fat 5.5 g
Satfat 1 g
Monofat 3.3 g
Polyfat 0.8 g
Protein 3.3 g
Carbohydrate 24.5 g
Fiber 5.1 g
Cholesterol 2 mg
Iron 1.7 mg
Sodium 138 mg
Calcium 66 mg