My favorite summer fruit is back in season and I have been taking full advantage! This Peach and Blueberry Summer Salad is a great example of how to use stone fruit in a salad. This gorgeous recipe keeps things light, simple, and delicious… oh, and easy to make!
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How to Make The Peach and Blueberry Summer Salad:
Simply toss greens, fresh ripe peaches, juicy blueberries, salty feta and Marcona almonds in a light white balsamic vinaigrette and you have a healthy summer side dish that tastes great served alongside any protein. And you can make it in less than 10 minutes.
The White Balsamic Dressing:
If you have a favorite white balsamic vinegar, have at it. If not, here is my two cents. When making any recipe with so few ingredients it is important to make sure those ingredients are very high quality. I can’t rave enough about the Prelibato White Balsamic Vinegar we use here at The Organic Kitchen…it’s smooth and creamy unlike most of the acidic white balsamic vinegars found at the grocery store, which are usually a blend of white grapes and distilled vinegar. Prelibato White Balsamic vinegar is made from white or golden grapes which are aged in wooden vats for 12 years to develop a silky smooth flavor.
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