Tomato & Peach Salad
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
almonds
sliced |
|
| ½ | teaspoon |
sugar
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 4 |
tomatoes
washed |
*
|
|
| 3 | Peaches |
peaches
washed |
*
|
|
basil
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
almonds
sliced |
|
| 2.5 | ml |
sugar
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 4 |
tomatoes
washed |
*
|
|
| 3 | Peaches |
peaches
washed |
*
|
| 0 |
basil
fresh |
*
|
Directions
In a small skillet combine the almonds and sugar.
Toast over medium-low heat until the almonds are golden and sugar has started to caramelize.
Stir often and watch carefully.
Remove from heat and set aside. In a small jar with lid, combine lemon juice, olive oil and pepper.
Shake well.
Core the tomatoes and cut into ½-inch thick wedges.
Cut the peaches into wedges about the same thickness.
Arrange the tomatoes and peaches in alternating pattern on a serving platter.
Drizzle with dressing and sprinkle with the almonds.
Garnish with basil leaves.
