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Sensational Summer Peach & Veggie Chopped Salad
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Sensational Summer Peach & Veggie Chopped Salad

This wonderful mix of chopped ingredients insures that every bite contains a mix of flavors and textures. And so visually appealing! My Sensational Summer Peach & Veggie Chopped Salad IS THE Salad of the summer!
Prep Time25 minutes
Total Time25 minutes
Course: Chopped Salad, Composed Salad, Salad
Cuisine: American
Keyword: Apple Cider Vinegar - Mustard & Honey Vinaigrette, Peach chopped salad, Sensational Summer Peach & Veggie Chopped Salad, Summer Chopped Salad with Peaches
Servings: 6 side salad servings
Author: Karen Sheer a zest for life

Ingredients

The Chopped Salad:

  • 2 1/2 cups iceberg lettuce diced
  • 2 1/2 cups green leaf or red leaf lettuce I use the inner crispier leaves - on use romaine lettuce
  • 1 cup Mizuna a type of mustard green, can use arugula
  • 2 medium peaches* pitted, diced (some can be cut in slices for visual appeal)
  • 1/2 cup cucumbers diced, anyway
  • 1/2 cup sugar snap peas (strung) look for fat ones!
  • 1/3 cup radishes sliced in rounds
  • 1/3 cup purple scallions or red onion, Vidalia onion cut thinly
  • 1/2 cup hearts of palm sliced
  • 1/2 cup radicchio diced
  • 1/3 cup feta cheese cut from the block, 1/2" pieces or can use crumbled. Use more if you like.

Karen's Skillet Smokey Almonds

  • 1/4 cup toasted whole almonds (with skins)
  • 1/2 teaspoon unsalted butter I use organic
  • 1/8 teaspoon chipotle powder
  • 1/8 teaspoon  smoked paprika
  • 1/8 teaspoon garlic powder
  • 2 big pinches sea salt

Instructions

Peach Chopped Salad:

  • Wash and dry all ingredients.
    I cut the lettuces in 1" pieces. Cut the vegetables a little smaller - about 1/2 inch.
  • Add all to a large bowl. Add Feta Cheese and Skillet Smokey Almonds (I cut most into small pieces)
    Add Karen's Apple Cider Vinegar - Mustard & Honey Vinaigrette just before serving, and toss.

Karen's Skillet Smokey Almonds:

  • Toasted Almonds: Toast your own, or purchase them toasted. To Toast Raw ones: add them to a small baking sheet in a single layer, toast at 325 degrees about 8 minutes; cool.
  • Add 1/2 t. butter to a small 8 inch skillet. Melt over low heat. Add almonds, stir to coat. Cook until they are sizzling - about 2 to 3 minutes and immediately add to a small bowl. Add all seasonings, stir to coat, leave to crisp. Easy!
    These will be chopped and added to the Peach Chopped Salad.

Make: Karen's Apple Cider Vinegar - Mustard & Honey Vinaigrette

    Notes

    RECIPE: Apple Cider Vinegar - Mustard & Honey Vinaigrette
    In a small bowl add 1/4 cup raw organic Apple Cider Vinegar, 1/2 teaspoon finely grated Garlic, 3/4 teaspoon of coarse ground Dijon Mustard, 2 big pinches Sea Salt, and 1 teaspoon Honey. Mix well with a wire whisk. Drizzle in SLOWLY 1/3 cup of Extra Virgin Olive Oil. 
    *Peaches: I use - "Carolina Belle " White Peaches which are Freestones - their flesh separates easily from the stone (pit.)
    Nutritional Calculations do not include the Vinaigrette.
    This recipe may not be reproduced without the consent of its author, Karen Sheer.

    Nutrition

    Calories: 131kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 268mg | Potassium: 789mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8116IU | Vitamin C: 20mg | Calcium: 119mg | Iron: 3mg