Tuesday, July 10, 2012

Peach Salad with Basil Oil

IT IS HOT! Have you been hearing this refrain as much as I have lately? It seems to be the new greeting, the latest gossip, and the way to end any conversation these days. With triple digit temperatures in my area, I must admit that my appetite has went out the window. It if isn't iced or frozen, I have not been wanting to eat it. Since it is summer and produce is abundant, cold salads seem to be a perfect solution to this little problem.

I have always loved to eat my veggies but mixed green salads can get a little boring and repetitive.  The sweet basil and juicy peaches make this salad something special. Things are kept from getting too sweet by the spicy arugula and mixed greens and the slight bite of vinegar. I seriously fell in love. If the temperature ever does let up, I think grilling the peaches would be great too.

Points Value - 5 points for 1/4 of the salad

Peach Salad With Basil Oil


3 ripe peaches, sliced into thin wedges
3 cups spring mix
2 tablespoons chopped walnuts
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 cup fresh basil
1/4 teaspoon salt


Combine oil, vinegar, basil and salt in a food processor. Process until smooth and set aside.

In a large bowl, toss together the peaches, spring mix, and walnuts. Just before serving, drizzle the salad with the oil mixture.

Source: Women's Health, July/August 2012 issue


  1. I use extra virgin olive oil all the time. It is great. If you do not like vinegar you can use fresh squeezed lemon juice. But before you cut the lemon and squeeze it zest some of the lemon for the dressing. Yummmmm

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