Peaches and Mixed Greens Salad

Tossing juicy peaches into a green salad with a tart raspberry-shallot dressing makes an ideal sweet-savory side good with grilled pork or chicken.

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 2  cups  raspberries, divided
• 3  tablespoons  crème de cassis (black currant-flavored liqueur)
• 1  tablespoon  sugar
• 2  tablespoons  minced shallots
• 2  tablespoons  crème fraîche
• 2  tablespoons  champagne vinegar
• 2  tablespoons  honey
• 1  teaspoon  Dijon mustard
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  salt
• 6  cups  mixed salad greens (about 8 ounces)
• 2  cups  thinly sliced peeled peaches (about 2 large)
• 1/2  cup  thinly sliced green onions (about 2 bunches)
• 1/3  cup  chopped hazelnuts, toasted

Preparation

Combine 1/2 cup raspberries, crème de cassis, and sugar in a small saucepan over medium heat; bring to a simmer. Cook 5 minutes or until raspberries are very tender; cool to room temperature. Press raspberry mixture through a fine sieve into a bowl, reserving liquid; discard solids. Combine raspberry liquid, shallots, and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk.

Combine remaining 1 1/2 cups raspberries, mixed salad greens, and remaining ingredients in a large bowl; add shallot mixture, tossing gently to coat greens. Serve immediately.

Nutritional Information

Calories:

164 (30% from fat)

Fat:

5.5g (sat 1g,mono 3.3g,poly 0.8g)

Protein:

3.3g

Carbohydrate:

24.5g

Fiber:

5.1g

Cholesterol:

2mg

Iron:

1.7mg

Sodium:

138mg

Calcium:

66mg