Summer Peach and Cherry Salad with Fresh Collard Ribbons and Feta, an elegant salad showcasing fresh seasonal stone fruit. A beautiful combination of sweet peaches and fresh cherries with the salty taste of feta on a bed of tender collard ribbons.
Peach and Cherry Salad On A Bed of Fresh Collard Ribbons
This Peach and Cherry Salad is lite and fresh with red onions and a sprinkle of feta on my favorite bed of leafy greens and tender collard ribbons.
Capturing the last of the peach season here in Texas. We have eaten a ton of peaches this year.
Our favorite orchard is winding down, as well as our local Sams.
WHAT YOU WILL NEED TO MAKE SUMMER PEACH AND CHERRY SALAD
- Peaches
- Cherries
- Red onions
- Feta
- Collard greens
- Avocado oil
- White balsamic vinegar
- Honey
- Salt and pepper
HOW TO MAKE PEACH AND CHERRY SALAD
- Using a wire whisk, whisk together the avocado oil, white balsamic vinegar, and honey in a small bowl. For taste, add a sprinkle of salt and fresh coarse black pepper. Whisk until all the ingredients are well incorporated; set aside.
- To pit the cherries and peaches, cut the cherry and peach in half and twist each half in the opposite direction. Then pull the halves apart and remove the pit. Slice the peaches; set aside the cherry halves and peach slices.
- Remove the center stem and heavy veins on the fresh collard. Wash thoroughly, laying each green on a paper towel. Pat dry each leaf separately.
- Stack two of the dry collard leaves together. From one side of the greens, begin to roll the stack in a cigar style fashion. Then cut 1 inch ribbons. Toss them to separate them.
- Arrange greens on a platter, and arrange the red onion rings, sliced peaches, and cherry halves on top. Sprinkle with feta.
- Drizzle the dressing over the salad.
- Sprinkle with salt and pepper to taste.
- Toss if desired.
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Yield: 3-4
Summer Peach and Cherry Salad on a Bed of Fresh Collard Ribbons with a Simple White Balsamic Vinaigrette!
An elegant salad showcasing fresh seasonal stone fruit. A beautiful combination of sweet peaches and fresh cherries with the salty taste of feta on a bed of tender collard ribbons.
prep time: 15 Mcook time: total time: 15 M
ingredients:
- 1/3 cup avocado oil
- 3 tablespoons white balsamic vinegar
- 1 tablespoon honey
- salt and pepper to taste
- 4-5 large collard green leaves
- 2 large fresh peaches
- 1 cup fresh cherries
- 1/2 medium onion, thinly sliced
- 1/4 cup feta cheese
instructions:
How to cook Summer Peach and Cherry Salad on a bed of Fresh Collard Ribbons with a Simple White Balsamic Vinaigrette!
- Using a wire whisk, whisk together the avocado oil, white balsamic vinegar, and honey in a small bowl. For taste, add a sprinkle of salt and fresh coarse black pepper. Whisk until all the ingredients are well incorporated; set aside.
- To pit the cherries and peaches, cut the cherry and peach in half and twist each half in the opposite direction. Then pull the halves apart and remove the pit. Slice the peaches; set aside the cherry halves and peach slices.
- Remove the center stem and heavy veins on the fresh collard. Wash thoroughly, laying each green on a paper towel. Pat dry each leaf separately.
- Stack two of the dry collard leaves together. From one side of the greens, begin to roll the stack in a cigar style fashion. Then cut 1 inch ribbons. Toss them to separate them.
- Arrange greens on a platter, and arrange the red onion rings, sliced peaches, and cherry halves on top. Sprinkle with feta.
- Drizzle the dressing over the salad.
- Sprinkle with salt and pepper to taste.
- Toss if desired.
Calories
434.99
434.99
Fat (grams)
28.97
28.97
Sat. Fat (grams)
4.81
4.81
Carbs (grams)
40.13
40.13
Fiber (grams)
13.56
13.56
Net carbs
26.57
26.57
Sugar (grams)
21.68
21.68
Protein (grams)
10.87
10.87
Sodium (milligrams)
260.29
260.29
Cholesterol (grams)
11.13
11.13
© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
