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Peaches and Mixed Greens Salad

Yield 6 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.