Lauren Chattman's Peach And Tomato Salad With Curry Vinaigrette
Published June 24, 1997
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup extra-virgin olive oil
1 tablespoon lemon juice
¼ teaspoon curry powder
¼ teaspoon salt, or to taste
1 tablespoon chopped fresh parsley leaves
2 large ripe tomatoes, each cut into 8 wedges
2 ripe peaches, pitted and each cut into 8 wedges
Nutritional analysis per serving (4 servings)
11 grams carbs; 165 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 150 milligrams sodium; 1 gram protein; 9 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
- Step 1
Whisk together the oil, lemon juice, curry powder, salt and parsley in a small bowl.
- Step 2
Arrange the tomatoes and peaches on four salad plates, alternating them pinwheel style.
- Step 3
Drizzle the dressing over the peaches and tomatoes; serve immediately.
Private Notes
Comments
Fantastic recipe! I added sliced fresh mozzarella and increased the portion size to make this more of a meal, and it was delicious.
delicious and very beautiful! I had orange heirloom tomatoes, which have a fruity flavor.
Made with cherry tomatoes and added red onion. Delicious.