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Peaches and Green Salad

Photo: Jennifer Causey; Styling: Lindsey Lower


Serves 1

TIP: Fresh herbs like basil, tarragon, thyme, parsley, and dill are nearly calorie-free and add a whole new layer of flavor to your greens. Top tossed salad with a few handfuls.


  • Vinaigrette*
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons minced shallots
  • Salad:
  • 2 cups mixed greens
  • 1/4 ounce thinly sliced prosciutto
  • 1/2 cup sliced peaches
  • 1/2 cup sliced green tomatoes
  • 1 1/2 tablespoons toasted sliced almonds
  • 1 1/2 tablespoons crumbled blue cheese

Nutrition Information

  • calories 259
  • fat 19.2 g
  • satfat 4.4 g
  • protein 10 g
  • sodium 509 mg

How to Make It

  1. To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon vinaigrette. Refrigerate remaining vinaigrette in an airtight container for up to 1 week.

  2. To prepare salad, combine greens, prosciutto, peaches, and tomatoes; sprinkle with almonds and blue cheese. Add 1 tablespoon vinaigrette; toss well.

  3. Top Tips for Tossing Sprinkle Lightly: Crumbly cheeses (100 calories per ounce), chopped nuts (50 calories per tablespoon), bacon (25 calories per slice), and dried fruits (25 calories per tablespoon) are tasty but calorie-dense. Add these at the end. Plate It: Serve your salad on a plate to keep all those tasty (and heavy) toppings from collecting in the bottom, as they might in a bowl. Dress with Less: A little of our dressing goes a long way. Start with 1 tablespoon; toss well. If the greens still seem dry, add more 1 teaspoon at a time.

  4. *Dressing serves