Combine fresh romaine lettuce with peaches and blue cheese for a high-flavor salad to serve with grilled fish.
1 (8 1/4-ounce) can sliced peaches in juice
2 tablespoons white wine vinegar
1/2 teaspoon olive oil
1/2 teaspoon sugar
2 cups torn romaine lettuce
2 tablespoons chopped purple onion
1 tablespoon crumbled blue cheese
Freshly ground pepper (optional)
How to Make It
Drain peaches, reserving 2 tablespoons juice. Set peaches aside. Combine peach juice, vinegar, olive oil, and sugar, stirring well with a wire whisk.
Combine peaches, lettuce, and onion in a medium bowl; toss gently. Arrange lettuce mixture evenly on 2 salad plates; top evenly with blue cheese. Drizzle vinegar mixture evenly over salads. Sprinkle with pepper, if desired.
Cooking Light Light Cooking for Two
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