Peach-Pureé Vinaigrette

By Mark Bittman

Published August 3, 2013

  • William Brinson for The New York Times; Food stylist: Michaela Hayes. Prop stylist: Susan Brinson.
Media 1 of 1
Total Time
5 minutes
Rating
3(60)
Comments
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Ingredients

Yield:About 1 cup (enough for 6 to 8 cups of greens)

  • ½ cup peach purée

  • Salt and freshly ground pepper to taste

  • ½ cup extra-virgin olive oil

  • ¼ cup balsamic or sherry vinegar

  • 10 leaves fresh basil, washed

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 516 calories; 39 grams monounsaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 54 grams fat; 352 milligrams sodium; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all of the ingredients in a blender, and blend until they are smooth. Use to dress a green salad within 1 hour.

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Ratings

3 out of 5
60 user ratings
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Comments

Pam

I use my Nutri Bullet to puree the peaches - 1 peach - 1/2 cup - I did 2 peaches and used half to make the dressing and I put the rest into sparkling peach flavored water and a little vodka:) Dressing was delicious

Clare

What amount of peaches are needed for this recipe?

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