Try this Peppered Peach Salad recipe, or contribute your own.
Suggest a better description1. Halve peaches, peel, and remove pits. Slice about 1/4 inch thick. 2. Mix peach slices lightly with dressing; cover and refrigerate for 30 minutes to 1 hour to blend flavors. 3. Serve peaches on watercress or chicory, spooning Peppery Red Wine Vinaigrette Dressing over. Sprinkle with chives, if you wish. Note: If nectarines are used, it is not necessary to peel them. Peppery Red Wine Vinaigrette Dressing: In a small bowl mix vinegar, salt, pepper, and summer savory. Using a whisk or fork, gradually beat in oil until well combined. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 243 | ||
Calories from Fat: 158 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 9.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 739.7mg | 26 % | |
Potassium 448.3mg | 12 % | |
Total Carbohydrate 21.9g | 6 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 19g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 243
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