RECIPE #5020 - PEACH & SUMMER SQUASH SALAD, Wednesday, June 12, - | Nashville News, Weather & Sports

RECIPE #5020 - PEACH & SUMMER SQUASH SALAD, Wednesday, June 12, 2013

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Yields 2 -3 Portions

2 summer squash, sliced into paper thin strips

1 cup shredded kale

1 cup grilled peaches, plums, or nectarines

1/2 cup shaved prosciutto

1/2 cup toasted almonds

1/2 cup feta cheese

1/4 cup basil, chopped

1/4 cup mint, chopped

Juice of 1 lemon

1/2 cup safflower oil

1/4 cup White Balsamic Vinegar

1 pinch of cracked black pepper

1 pinch of sea salt

Shave the squash into thin strips using a vegetable peeler. Discard seeds. Place squash in a medium bowl.  Add the shredded kale, toasted almonds, grilled peaches, and prosciutto.

In a separate bowl, combine mint, basil, lemon juice, salt, pepper, feta cheese and white balsamic vinegar. Stir with a whisk. While whisking, slowly begin to incorporate the oil into the bowl to emulsify the dressing.

Add the vinaigrette to the shaved squash and kale mixture.  

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