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Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:6Yield:6 servings
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)IngredientsMint Vinaigrette¼cupchopped fresh mint3tablespoonslemon juice⅓cupextra-virgin olive oil2tablespoonsred-wine vinegar1teaspoonhoney½teaspoonkosher saltSalad12cupsbitter greens, such as arugula, mizuna and/or watercress, tough ends trimmed½cuppacked slivered mint¼teaspoonkosher salt6ripe peaches or nectarines, sliced⅓cupsliced or slivered almonds, toasted¾cupcrumbled feta or goat cheese (about 3 ounces)
Cook Mode(Keep screen awake)
Ingredients
Mint Vinaigrette
¼cupchopped fresh mint
3tablespoonslemon juice
⅓cupextra-virgin olive oil
2tablespoonsred-wine vinegar
1teaspoonhoney
½teaspoonkosher salt
Salad
12cupsbitter greens, such as arugula, mizuna and/or watercress, tough ends trimmed
½cuppacked slivered mint
¼teaspoonkosher salt
6ripe peaches or nectarines, sliced
⅓cupsliced or slivered almonds, toasted
¾cupcrumbled feta or goat cheese (about 3 ounces)
Directions
To prepare vinaigrette: Combine 1/4 cup chopped mint and 3 tablespoons lemon juice in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a large bowl, pressing on the leaves to extract all the liquid. (You should have about 3 tablespoons liquid after straining.) Add 1/3 cup oil, 2 tablespoons vinegar, 1 teaspoon honey and 1/2 teaspoon salt; whisk until well combined.
To prepare salad: Add 12 cups greens and 1/2 cup slivered mint to the bowl with the vinaigrette and sprinkle with 1/4 teaspoon salt. Add 6 peaches (or nectarines) and 1/3 cup almonds; gently toss to combine. Serve the salad topped with 3/4 cup feta (or goat cheese).
Frequently Asked Questions
It makes a wonderful salad dressing, but you can also use it as a marinade for meats and fish, and it makes a refreshing dip alongside raw vegetables.
We’d use a skillet for this recipe, which calls for 1/3 cup almonds. If we wanted to toast many almonds and freeze them for later, we would toast them in an oven. Heat a dry skillet over medium-high, and when the skillet is hot, add the almonds. Toasting is quick (11 to 12 minutes). Note: The smaller pieces will cook faster, so keep an eye on them.
You can store this salad in an airtight container in the fridge for about 2 days, but it really looks and tastes best right after you make it. The longer the salad is allowed to sit, the more quickly the greens will wilt.
EatingWell Magazine, July/August 2015
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Nutrition Facts(per serving)270Calories19gFat22gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
