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white bowl of salad topped with peaches and raspberries
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5 from 2 votes

Peaches and Greens Salad with Raspberry Vinaigrette

This fresh and flavorful salad is a snap to make and the best reason to keep canned peaches on hand.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Diet: Lower Carb, Heart Healthy, Vegetarian
Servings: 2
Calories: 206kcal

Ingredients

Raspberry Vinaigrette

  • ¾ cup raspberries fresh or frozen, thawed
  • 6 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt more or less to taste
  • pinch ground pepper

Salad

  • 4 cups mixed baby greens
  • ½ cup sliced canned peaches drained well and patted dry
  • ¼ cup raspberries
  • 3 tablespoons toasted pecans
  • 1 tablespoon salted sunflower seeds
  • 1 ounce goat cheese

Instructions

Raspberry Vinaigrette

  • To make the salad dressing, combine the raspberries, olive oil, vinegar, lemon juice, honey, and onion powder in a blender. Blend until smooth. Add salt and pepper to taste and blend again. Store the dressing in a jar in the refrigerator for up to 4 days.

Salad

  • Combine the greens, peaches, raspberries, pecans, and the desired amount of dressing for 2 portions in a large mixing bowl. Toss lightly to combine.
  • Sprinkle with sunflower seeds and crumbled goat cheese. Divide into 2 portions and serve immediatly.

Notes

Nutrition information does not include salad dressing. Substitute good-quality bottled dressing for the homemade dressing if desired.

Nutrition

Calories: 206kcal | Carbohydrates: 11g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 110mg | Potassium: 323mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1195IU | Vitamin C: 25mg | Calcium: 51mg | Iron: 2mg