• 8servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Olive oil

  2. 3 tablespoons 45ml Lemon juice

  3. 3 tablespoons 45ml Freshly-chopped parsley

  4. 2 tablespoons 30ml Freshly-chopped chives

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/2 teaspoon 2 1/2ml Curry powder

  7. 4 cups 948ml Peaches - peeled, pitted,

  8. Sliced, and slices cut in half

  9. 2 cups 125g / 4.4oz Red or golden cherry tomatoes - stemmed, and 2 cups 125g / 4.4oz Yellow pear-shaped tomatoes - stemmed, and 8 cups 1584g / 55oz Boston or Butterhead lettuce - washed, patted dry,

  10. 4 cups 948ml Curly endive - washed, patted dry,

  11. 4 cups 160g / 5.6oz Red oak or red-tipped loose leaf lettuce - washed, patted dry,

  12. And torn bite-size pieces

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the oil, lemon juice, herbs, salt, and curry powder, and whisk well to combine. Add the peaches, cherry tomatoes, and pear tomatoes, toss gently to thoroughly coat them with the dressing, and set aside for 15 to 30 minutes to allow the flavors to blend.

  2. In a large bowl, place all of the greens, and toss them together. Divide the greens evenly among 8 salad plates and top with some of the tomato-peach salad, dividing it equally among the plates also. Or to serve it buffet style, gently toss together the greens and tomato-peach salad, and allow guests to serve themselves.

  3. This recipe yields 8 servings.


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