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Warm Peaches and Nuts Salad

Richard Oberholtzer

"Warm peaches and sauteed vegetables and nuts on top of a bed of greens make for a delicious summer dish."
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40 m servings 468 cals
Original recipe yields 2 servings

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  1. Heat the olive oil in a skillet over medium heat. Cook the cabbage, carrot, squash, bell pepper, and onion in the oil until the onion is translucent, 5 to 7 minutes. Stir the red wine, almonds, and walnuts into the vegetable mixture, reduce heat to low, and simmer 5 minutes.
  2. While the vegetable mixture simmers, heat a small skillet over medium heat; cook the peach slices in the skillet until completely warmed, about 5 minutes.
  3. Place 2 cups of the baby greens on each of 2 plates. Top each portion of the greens with about half of the vegetable mixture and the warmed peaches. Drizzle each salad with about half of the raspberry vinaigrette. Serve promptly.

Nutrition Facts

Per Serving: 468 calories; 29.7 g fat; 35.2 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 489 mg sodium. Full nutrition

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Read all reviews 3
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The peaches get 5 stars, the cooked cabbage get less. I didn't have all the ingredients on hand but I hobbled the salad together anyway. The flavors were interesting and the plate looked beaut...

Yum! I found this recipe because I was craving peaches. I left out the olive oil and nuts, used red wine vinegar, and added some jalapeno for kick - turned out great. Thanks for sharing!

I thought it was excellent. Changes were (due to what I had on hand). I didn't have any squash, used frozen peaches. Added a cubed chicken breast fried Italian style in a little olive oil. Used...