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Warm Peaches and Nuts Salad

By: Richard Oberholtzer

"Warm peaches and sauteed vegetables and nuts on top of a bed of greens make for a delicious summer dish."

Rate/Review | Read Reviews (2)

76 Saves

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

2 tablespoons extra-virgin olive oil
1 cup shredded red cabbage
1 small carrot, shredded
1/2 yellow squash, thinly sliced
1/2 red bell pepper, diced
1/2 small onion, sliced
1/2 cup red wine
1/4 cup sliced almonds
1/4 cup chopped walnuts
2 fresh peaches - pitted, skinned, and sliced
4 cups mixed baby greens
1/4 cup raspberry vinaigrette

Directions

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.
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.
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.