Fresh Peach & Blue Cheese Salad

4
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"I think we can agree that fresh peaches are just plain good, but this year in Iceland they have been ESPECIALLY GOOD & I've been binge-eating them lately. Found @ bbcgoodfooddotcom, this easy-fix salad recipe (which I modified slightly) is another great way to use fresh peaches in season. - COMMENTS: I entered this recipe as NO COOK because I didn't feel toasting bread was meant to be a cooking method. Additionally, the use of fresh peaches is clearly the main goal of this recipe but in the real world of menu-planning, we all know their "in season" time can be short & there's always a can of peaches on grocery shelves to help us indulge our "out of season" menu planning. ENJOY!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (328.8 g)
  • Calories 557.3
  • Total Fat - 19.1 g
  • Saturated Fat - 6 g
  • Cholesterol - 19.6 mg
  • Sodium - 570.7 mg
  • Total Carbohydrate - 80.9 g
  • Dietary Fiber - 5.3 g
  • Sugars - 47.2 g
  • Protein - 17.4 g
  • Calcium - 568.3 mg
  • Iron - 4.1 mg
  • Vitamin C - 86.6 mg
  • Thiamin - 0.4 mg

Step 1

Toast the ciabatta slices, drizzle w/2 tbsp olive oil & gently cut in bite-sized pieces.

Step 2

Make the dressing by whisking together the remaining oil, honey & lemon juice. Season to taste w/salt & pepper. (See Note Below)

Step 3

Mix all of the ingredients in a lrg bowl, tossing w/the dressing before serving.

NOTE RE DRESSING: The volume will be very sml & is probably meant to be a light glaze, but feel free to make a larger volume as desired. I know I will


Tips & Variations


  • No special items are required

Related

Daily Inspiration

Very delicious salad -- enjoyed the combination of the peaches and blue cheese along with the dressing. I did leave out the mint and the snap peas though. Will definitely make this salad again soon.

(4 Jul 2016)