How will I know if a peach or nectarine is ripe?

You'll know you have a ripe peach or nectarine by its dark yellow color, sweet aroma, round shape and the fact that it gives a little when gently pressed.

What else can I do with mint viniagrette?

It makes a wonderful salad dressing, but you can also use it as a marinade for meats and fish, and it makes a refreshing dip alongside raw vegetables.

How do I toast almonds?

We'd use a skillet for this recipe, which calls for 1/3 cup almonds. If we wanted to toast many almonds and freeze them for later, we would toast them in an oven. Heat a dry skillet over medium-high, and when the skillet is hot, add the almonds. Toasting is quick (11 to 12 minutes). Note: The smaller pieces will cook faster, so keep an eye on them.

How do I store leftovers?

You can store this salad in an airtight container in the fridge for about 2 days, but it really looks and tastes best right after you make it. The longer the salad is allowed to sit, the more quickly the greens will wilt.

Green Salad with Peaches, Feta & Mint Vinaigrette

Name: Green Salad with Peaches, Feta & Mint Vinaigrette
Cook time: 30 min
Total time: 30 min
Ingredients: 0.25 cup chopped fresh mint; 3 tablespoons lemon juice; 0.33300000429153 cup extra-virgin olive oil; 2 tablespoons red-wine vinegar; 1 teaspoon honey; 0.5 teaspoon kosher salt; 12 cups bitter greens, such as arugula, mizuna and/or watercress, tough ends trimmed; 0.5 cup packed slivered mint; 0.25 teaspoon kosher salt; 6 ripe peaches or nectarines, sliced; 0.33300000429153 cup sliced or slivered almonds, toasted; 0.75 cup crumbled feta or goat cheese (about 3 ounces)

Cook Time:

30 mins

Total Time:

30 mins

Servings:

6

Yield:

6 servings

Nutrition Profile:

Healthy Immunity High-Fiber Vegetarian Gluten-Free

Sweet and fresh meet briny and bright in this Green Salad with Peaches, Feta & Mint. The juicy sweetness of the peaches complements the peppery bitterness of the greens, while fresh mint and lemon juice brighten up the flavors and bring them all together. We include slivered or sliced almonds to fulfill the need for a crunchy texture. Goat cheese or feta finishes this salad off with a light, creamy saltiness. Keep reading for tips on how to make this salad your own by substituting certain ingredients.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Mint is one of those herbs that starts losing flavor right after it's cut, so it's best to chop it before you want to use it.
Fresh lemons are always best, but you can also use bottled lemon juice. Typically, one regular lemon has 2 to 3 tablespoons of juice.
You can substitute the peaches for nectarines, but you can also try using apricots or other stone fruit.

Nutrition Notes

Leafy greens, including bitter ones, are the foundation of any green salad. They're nutrient-dense, offering plenty of vitamins, minerals, fiber and antioxidants. Including plenty of leafy greens in your diet will help prevent constipation and reduce inflammation in your body.
There's nothing like a fresh, juicy peach, and we love how the peachy sweetness adds so much flavor to this salad. But that's not all that peaches add. Loaded with fiber, antioxidants, and vitamins and minerals, peaches may help reduce your cancer risk and support a healthy heart and eyes.
Everything is bettah with feta—or at least we think so! The taste of this briny cheese can only be matched by the slight saltiness of goat cheese—which is why we've made them interchangeable in this recipe. As far as nutrition goes, both provide some calcium and protein. The goat cheese is a bit higher in protein and fat and the feta provides a little more calcium. If you're limiting your sodium intake, you'll want to go for the goat cheese, as it has about one-third the amount of sodium than the same amount of feta, per the USDA.

Nothing freshens up a dish quite like mint—and in this recipe, you get it in both the dressing and the salad itself. There is evidence that mint can give your mood a boost and help you focus better. It can also soothe an upset stomach. The antioxidants in mint may help calm inflammation, so whether you eat the leaves or brew them up as tea, mint is a healthy herb that adds freshness and health benefits to your day.

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Ingredients

Mint Vinaigrette

¼ cup chopped fresh mint
3 tablespoons lemon juice
⅓ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1 teaspoon honey
½ teaspoon kosher salt

Salad

12 cups bitter greens, such as arugula, mizuna and/or watercress, tough ends trimmed
½ cup packed slivered mint
¼ teaspoon kosher salt
6 ripe peaches or nectarines, sliced
⅓ cup sliced or slivered almonds, toasted
¾ cup crumbled feta or goat cheese (about 3 ounces)

Directions

To prepare vinaigrette: Combine 1/4 cup chopped mint and 3 tablespoons lemon juice in a small saucepan. Bring to a boil and remove from heat. Let steep for about 10 minutes. Strain into a large bowl, pressing on the leaves to extract all the liquid. (You should have about 3 tablespoons liquid after straining.) Add 1/3 cup oil, 2 tablespoons vinegar, 1 teaspoon honey and 1/2 teaspoon salt; whisk until well combined.
To prepare salad: Add 12 cups greens and 1/2 cup slivered mint to the bowl with the vinaigrette and sprinkle with 1/4 teaspoon salt. Add 6 peaches (or nectarines) and 1/3 cup almonds; gently toss to combine. Serve the salad topped with 3/4 cup feta (or goat cheese).

Frequently Asked Questions

How will I know if a peach or nectarine is ripe?

You'll know you have a ripe peach or nectarine by its dark yellow color, sweet aroma, round shape and the fact that it gives a little when gently pressed.
What else can I do with mint viniagrette?

It makes a wonderful salad dressing, but you can also use it as a marinade for meats and fish, and it makes a refreshing dip alongside raw vegetables.
How do I toast almonds?

We'd use a skillet for this recipe, which calls for 1/3 cup almonds. If we wanted to toast many almonds and freeze them for later, we would toast them in an oven. Heat a dry skillet over medium-high, and when the skillet is hot, add the almonds. Toasting is quick (11 to 12 minutes). Note: The smaller pieces will cook faster, so keep an eye on them.
How do I store leftovers?

You can store this salad in an airtight container in the fridge for about 2 days, but it really looks and tastes best right after you make it. The longer the salad is allowed to sit, the more quickly the greens will wilt.

EatingWell Magazine, July/August 2015

Nutrition Facts (per serving)

270	Calories
19g	Fat
22g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 1 1/2 cups
Calories 270
% Daily Value *
Total Carbohydrate 22g	8%
Dietary Fiber 6g	21%
Total Sugars 15g
Added Sugars 1g	2%
Protein 7g	13%
Total Fat 19g	25%
Saturated Fat 4g	21%
Cholesterol 13mg	4%
Vitamin A 3848IU	77%
Vitamin C 32mg	35%
Folate 150mcg	37%
Sodium 301mg	13%
Calcium 171mg	13%
Iron 3mg	17%
Magnesium 64mg	15%
Potassium 732mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.