Thursday, June 12, 2008

Thai Peach Salad - FEATURE!

1 T brown sugar
1 T minced or grated fresh ginger
1 large garlic clove, minced
4 t freshly squeezed lime juice
1 t soy sauce 1 t hot chili-garlic sauce
1/4 t or more salt
2 T vegetable oil
1 T Asian sesame oil
4 peaches (4 to 6) 2 sweet peppers, preferably red
8 cups mixed salad greens, preferably mesclun mix

In medium bowl, stir together sugar, ginger, garlic, lime juice, soy sauce, chili-garlic sauce and 1/4 teaspoon salt. Whisk in vegetable and sesame oils. Use right away or leave at room temperature up to half a day or refrigerate up to 3 days.

Just before serving, peel peaches. Halve, remove pits and thinly slice. Place in bowl. Quarter peppers and remove seeds. Thinly slice and add to peaches. Whisk dressing, pour over peach mixture and gently stir until coated. Toss in large salad bowl with greens. Taste and add more salt, if needed.

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