Peaches in my salad? Yes, please!!! I love peaches and what better way to marry your favorite flavor with somewhat familiar green salad. I made this salad accompany a meatloaf dinner I concocted for my husbands' birthday.
Many specialty produce growers offer edible flowers to be used as cake or pastry decorations these days. They are readily available and have become more popular recently for decorating and food styling. Few varieties e-g nasturtiums, calendulas, and pansies are certainly the favorite choices. I’ve chosen pansies for its beautiful vibrant color. Make sure to pick the ones only labeled for consumption.
This recipe is extremely simple, very refreshing and light, and is also good for lunch or dinner on a hot summer day, or whenever you want a fresh bite of something cool. Just perfect!!!!
Green Salad with Peaches and Edible Flowers
Prep time: 10 min
Total time: 15 min
1/4 cup extra-virgin olive oil
1 tbsp minced shallot
2 tbsp white balsamic vinegar
2 tbsp fresh lemon juice
1 tbsp sugar or honey
Salt and pepper to taste
Mixed baby greens, including arugula (4 to 6 oz)
1 small yellow peaches, wiped clean, halved, pitted and cut into large dice
Edible flowers for decoration such as Pansies
Whisk first 5 ingredients to blend in medium bowl. Add salt and pepper. Combine greens and peaches in large shallow bowl. Toss with enough dressing to coat lightly. When plating decorate it with edible flowers.
MAKE AHEAD: Can be made 2 hours ahead. Let stand at room temperature.