By far, my favorite thing about summer is the amazing fruit and vegetables in season! We wait so many months for them and rejoice when they arrive and beautify our produce sections.
Therefore, I felt it was absolutely and totally necessary to take two of my summer fruit favorites, peaches and strawberries, and use them in the glorious salad you see pictured above. And as usual, this recipe is super simple, yet packed with many flavors and textures (as any salad should be)! Here is the recipe:
1. First, prepare the almonds by placing them in a dry frying pan over medium heat to begin the toasting process. Meanwhile, lay a 12-inch square of parchment paper nearby.
2. Once the almonds start to toast and turn a light brown color, add your maple syrup, stir until almonds are coated and then turn them out onto the parchment paper to cool. Spread them out as much as you can (they’ll be quite sticky!) and then lightly sprinkle with salt.
3. Next, place your baby romaine in a medium sized mixing bowl….
… And then, toss with your desired amount of balsamic dressing.
4. Since I like to give guests their own individual little salads (it’s a great way to encourage your family to eat more salad!) the next step for me is to divide the dressed greens amongst four little bowls, but feel free to keep it all in one big bowl if you so choose.
5. Next, add one tablespoon of beans to each bowl.
6. Then ¼ of the chopped peach and one chopped strawberry per bowl, too.
7. Next, add 1 tsp. of raisins to each lil’ bowl. (If you’re not planning on serving the salads right away, stop here and place the salads in the fridge until you’re ready for them.)
Strawberry Peach Salad with Glazed Almonds
- 5 – 6 big handfuls of Baby Romaine (or lettuce of your choice)
- 2-Minute Balsamic Dressing (recipe below)
- 1 ripe peach, cut into ½-inch chunks
- 4 medium or large strawberries, cut into ½-inch chunks
- 4 T. cannellini beans (I use organic canned beans, rinsed)
- 4 tsp. raisins
- 3 T. sliced almonds
- 1 T. maple syrup
- Pinch of salt
5-Ingredient Balsamic Dressing
- 1/3 Cup Balsamic Vinegar
- 2 Pitted Dates OR 2 Tb. Maple Syrup
- 1 Medium Orange – peeled, seeded and chopped into chunks (about 1 cup)
- 1 tsp. Dijon Mustard
- 1/4 tsp. Garlic Powder (optional)
Simply add all ingredients to a blender (I use the bullet type) and blend on high until the dressing is liquified! The end result is the most perfectly sweet, tangy and creamy balsamic dressing that you would never guess is oil-free.
*You can find flat parchment sheets HERE