Recipe by Cooking Light July 1999

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Yield:
8 servings (serving size: 1 peach half, 1 cup salad greens, 1/2 ounce brie, and 1 slice bread)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut an X on the bottoms of the peaches, carefully cutting just through the skin. Fill a large Dutch oven with water, and bring to a boil. Immerse the peaches for 20 seconds; remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife (skin will be very loose). Cut the peaches in half, and remove pits.

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  • Combine mint and sugar in a blender or food processor; process until chopped. Add the vinegar and pepper; process until well-blended. Pour the mint mixture into a large bowl, and add almonds and peach halves. Cover and chill 4 hours. Remove peaches with a slotted spoon, reserving marinade.

  • Arrange salad greens on each of 8 plates, and top with a peach half and a cheese wedge. Drizzle with marinade. Serve with French bread.

Nutrition Facts

202 calories; calories from fat 27%; fat 6g; saturated fat 3.1g; mono fat 1.6g; poly fat 1.1g; protein 7.1g; carbohydrates 30g; fiber 3.3g; cholesterol 11mg; iron 1.6mg; sodium 279mg; calcium 108mg.
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