Sweet & Tangy Peach, Tomato & Blue Cheese Salad
It’s finally warm out and it’s time to break out the summer salads. We found the first of the summer peaches this weekend and I wanted to make this recipe I remember finding in a magazine recently.
This salad makes my mouth super happy because of the combination of sweet and tangy and my body happy because it’s low-fat and gluten-free.
I found a great little pre-packaged mix of tri-colored heirloom tomatoes the same day so it was destiny that I make this. I love the mix of color from the orange, yellow and red heirlooms. It makes a very attractive looking salad. I would even top this with a grilled chicken breast if I was having this as a meal rather than a side.
{ I always use organics whenever available }
- SALAD:
- 2 ripe peaches, sliced
- Mixed greens
- 2 cups heirloom tomatoes, diced
- ½ cup blue cheese crumbles
- 1 shallot, sliced thin
- DRESSING:
- 1 Tablespoon dijon mustard
- ¼ cup apple cider vinegar
- ½ cup olive oil
- dash salt/pepper
- SALAD:
- Toss sliced peaches, diced tomatoes, blue cheese crumbles, shallot slices with your mixed greens.
- DRESSING:
- Whisk dijon mustard, apple cider vinegar, olive oil and salt/pepper.
- Combine salad and dressing and top with a little more blue cheese if you like.