Leaf lettuce salad with goat cheese stuffed peaches

Makes 4 servings

This recipe is a great dish for entertaining guests.

Ingredients

• 5 cups (1.25 L) red leaf lettuce, washed and dried
• 1/2 cup (125 mL) red onion, thinly sliced
• 12 basil leaves, roughly chopped
• 4 small ripe peaches
• 8 tsp (40 mL) soft goat cheese
• 2 tbsp (25 mL) walnuts, chopped

Dressing

• 1 tbsp (15 mL) olive oil
• 1 tbsp (15 mL) raspberry or balsamic vinegar
• pepper
• 1/8 tsp (0.5 mL) salt
• 1 tsp sugar

Directions

1. Preheat oven to 400° F (200° C).*
2. Tear lettuce into bite sized pieces and place in a large bowl with onions and basil.
3. Cut each peach in half and remove the pit. Place 1 tsp (5 mL) of goat cheese in the centre of each peach and top with walnuts. Place peaches in a foil pie pan and heat for 15 to 20 minutes, just until warm.
4. Meanwhile, combine dressing ingredients and toss into the salad.
5. Divide the lettuce mixture on four plates and top each salad with two peach halves. Serve immediately.

*The peaches can also be warmed on the BBQ over medium heat. Place peaches on a pie pan and cook for 20 minutes. Assemble salad as directed above.

One bowl method:
Toss lettuce, basil and onions with the dressing and top with sliced peaches crumbled goat cheese and walnuts.

Nutritional information per serving
(1½ cups / 375 mL lettuce and 1 peach)

• Calories: 137
• Protein: 4 g
• Fat: 4 g
  • Saturated fat: 2 g
  • Dietary cholesterol: 3 mg
• Carbohydrate: 17 g
  • Dietary fibre: 3 g
• Sodium: 321 mg
• Potassium: 436 mg

Developed by Nadine Day. ©The Heart and Stroke Foundation.

Posted August 2007.