• 2servings
  • 15minutes
  • 468calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 cup shredded red cabbage

  3. 1 small carrot, shredded

  4. 1/2 yellow squash, thinly sliced

  5. 1/2 red bell pepper, diced

  6. 1/2 small onion, sliced

  7. 1/2 cup red wine

  8. 1/4 cup sliced almonds

  9. 1/4 cup chopped walnuts

  10. 2 fresh peaches - pitted, skinned, and sliced

  11. 4 cups mixed baby greens

  12. 1/4 cup raspberry vinaigrette

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a skillet over medium heat. Cook the cabbage, carrot, squash, bell pepper, and onion in the oil until the onion is translucent, 5 to 7 minutes. Stir the red wine, almonds, and walnuts into the vegetable mixture, reduce heat to low, and simmer 5 minutes.

  2. While the vegetable mixture simmers, heat a small skillet over medium heat; cook the peach slices in the skillet until completely warmed, about 5 minutes.

  3. Place 2 cups of the baby greens on each of 2 plates. Top each portion of the greens with about half of the vegetable mixture and the warmed peaches. Drizzle each salad with about half of the raspberry vinaigrette. Serve promptly.


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