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Peach Berry Summer Salad

Peach Berry Summer Salad: A Refreshing Seasonal Delight

Enjoy a vibrant Peach Berry Summer Salad, bursting with juicy peaches and blueberries, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Snacks
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Fresh Blueberries Substitute with raspberries for a different berry experience.
  • 2 pieces Fresh Peaches Cling-free peaches are easier to slice.
  • 1 piece English Cucumber Any mild cucumber variety can be used.
  • ½ cup Feta Cheese Can be replaced with goat cheese or omitted for a dairy-free option.
  • ½ cup Raw Pecans Toasting enhances their flavor, but raw can also work.
  • 4 cups Green Leaf Lettuce
  • 4 cups Boston Lettuce Provides a buttery flavor.
For the Vinaigrette
  • 2 tablespoons Fresh Lemon Juice
  • 1 tablespoon Dijon Mustard Adds depth and a slight tang.
  • 1 tablespoon Honey Substitute with maple syrup for a vegan option.
  • 3 tablespoons Olive Oil Use extra virgin for a robust flavor.
  • 2 tablespoons Fresh Basil Add just before serving to maintain freshness.
  • to taste Salt
  • to taste Pepper

Equipment

  • mason jar
  • mixing bowl
  • cutting board
  • salad tongs

Method
 

Step-by-Step Instructions
  1. In a mason jar or mixing bowl, combine 2 tablespoons of fresh lemon juice, 1 tablespoon Dijon mustard, and 1 tablespoon honey. Slowly whisk in 3 tablespoons of extra virgin olive oil until well emulsified. Add salt, pepper, and 2 tablespoons of finely chopped fresh basil. If using a mason jar, secure the lid and shake vigorously; otherwise, whisk until smooth and set aside.
  2. Rinse 4 cups of green leaf and Boston lettuce thoroughly, then tear them into bite-sized pieces. Slice 2 ripe peaches and 1 English cucumber into even pieces. Chop ½ cup of raw pecans and crumble ½ cup of feta cheese, laying everything out on a clean cutting board.
  3. In a large mixing bowl, layer the prepared lettuce. Evenly distribute 1 cup of fresh blueberries over the lettuce layer, followed by sliced peaches and cucumber. Sprinkle chopped pecans and crumbled feta on top.
  4. Just before serving, pour prepared lemon-basil vinaigrette over the salad. Gently toss the ingredients together until everything is lightly coated in the dressing. Serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Assemble the salad just before serving to maintain freshness; add the dressing at the last minute. Toasting pecans enhances flavor, but raw pecans also add freshness.

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