Peach Salad
When it’s Vegas hot, there’s only one thing to do. Barbeque and make a salad. Mix any combination of seasonal fruit and cheese that you like on a salad. When pears are at their best, I use them in place of the peaches. Generally, we like a sweeter dressing with the fruit. Here’s another summer favorite.
Ingredients
- 8 cups baby Greens 0 CHO
- 2 medium Peaches (245 gr before skinned and pitted/ 233 gr after) 19 CHO
- ¼ cup (30 gr) Pine nuts, toasted 1 CHO
- Peach/Apricot flavored cheese (Wensleydale and Apricots 4 CHO/30 gr) 4 CHO
TOTAL CHO 20 CHO
Dressing:
- 2 TBSP Tropicana Original Orange juice 3.3 CHO
- 2 TBSP Olive Oil 0 CHO
- ½ TBSP Raspberry Vinegar 0 CHO
- Sprinkle of salt and pepper 0 CHO
TOTAL DRESSING CHO 3.3 CHO
- TOTAL WEIGHT 58 GRAMS
- 3.3 CHO DIVIDED BY 58 GRAMS = .056 CHO/GRAM
- TBSP = 15 GRAMS (.056 CHO x 15 GRAMS) .84 CHO/TBSP
TOTAL CHO SALAD AND DRESSING 23.3 CHO
DIVIDED INTO 4 PORTIONS 5.84 CHO EACH
Instructions
- Toast pine nuts in a small frying pan over medium heat until golden. Shake the pan often. Remove to small dish until ready to serve salad.
- Just prior to serving the salad cut peaches in quarters following the pit around. Remove each quarter and the skin. Sometimes the skin will peel away and other times you may have to cut it off with a paring knife. Cut each quarter in half.
- Most salads can be made family style or individually. Place baby greens on serving dish, drizzle dressing and toss. Top with peaches, pine nuts and crumbled cheese.
