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.

Jennifer Martinkus
Recipe by Cooking Light July 2006

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Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

164 calories; calories from fat 30%; fat 5.5g; saturated fat 1g; mono fat 3.3g; poly fat 0.8g; protein 3.3g; carbohydrates 24.5g; fiber 5.1g; cholesterol 2mg; iron 1.7mg; sodium 138mg; calcium 66mg.
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