A bag of gorgeous Ontario peaches were given to me this morning, so I thought I would toss them into a fresh garden salad. Nasturtium, lettuce and black kale are from the garden at the Cottage, and I added a bit of organic baby arugula for some extra spice! Other variations call for balsamic vinegar, but since I was unsure how my body would react (not supposed to have it with my candidia problem) I thought I would go with raw apple cider vinegar. Turns out the dressing is nice and mellow, almost sweet with the peaches and balanced nicely with the black pepper. I have used up my fruit allowance for the week with this recipe, so the next time I have this I will omit the dates.
Summer Peach and Fresh Garden Greens Salad
- 1/4 cup raw apple cider vinegar
- 1/3 cup olive oil
- 1/2 tsp freshly ground black pepper
- salt to taste
- 3 large ripe Ontario peaches, sliced
- 3 pitted dates (no added honey or sugars)
- 6 cups greens such as baby arugula, frisee, black kale and nasturtium leaves
- 1 Tbsp walnuts
- 1 Tbsp pecans
- 1 tsp sunflower seeds
Preparation:Combine the dressing ingredients in a mixing bowl, and whisk to combine. Add the peach chunks and toss to coat. Let sit at room temperature for 10-15 minutes.Remove stems from greens, combine with peaches. Spoon the chopped dates and sunflowers over salads and serve on chilled plates.Serves 2, for lunch.