June 25, 2014
30 min or less active, 30 min or less total, 60 min or less total, appetizer, gluten-free, side, summer
Stone fruits are in season (that's anything with a pit 'AKA stone' - apricots, plums, peaches, nectarines), and this appetizer salad is just the trick for a hot summer day when you already have the grill going. The basil oil is a light, fresh dressing that compliments the sweetness of the fruit as well as the cheese. It's an extra step to blanch, shock and dry the herbs before whizzing them up with EVOO, but it cuts the bite and keeps them beautifully green. This dish is also super flexible - substitute any stone fruit, any salad green, any nut, any herbs and just about any cheese. Not surprisingly, this salad is low in carbs and cholesterol, and high in Vitamins A and C as well as calcium.
Servings: 4
Time: Less than 30 minutes active and total
Price: About $13.00 total; $3.25 per serving
Nutrition (per serving):
Calories: 252.3
Protein: 6.8g
Fat: 19.9g
Saturated fat: 4.1g
Carbohydrates: 15.7g
Fiber: 3.2g
Sodium: 356.4mg
Cholesterol: 10.9mg
High In:
Good Source:
Low In: