Photo: Anna Pelzer
Peach, Tomato and Celery Salad with Balsamic Vinaigrette
9 ingredients
3 steps
fandom
Estimated Nutrition (whole recipe, rough)
314
Calories
5g
Protein
15g
Fat
47g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Peach | 1 medium (150g) | 59 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 peaches, halved and pitted
- 2 cups cherry tomatoes
- 2 celery stalks
- 3 large red tomatoes
Directions
1
1.In a small bowl, whisk together the oil, balsamic vinegar, lemon juice, salt, and black pepper then set aside.
2
2.Cut the peach halves into bite-sized pieces and place in a large bowl. Halve the cherry tomatoes and add to bowl. Slice the celery into 1/4" thick pieces then gently toss with the peaches and cherry tomatoes.
3
3.Cut the large tomatoes into 1/2" slices. Divide and arrange tomato slices onto salad plates. Spoon peach mixture on top of tomato slices. Drizzle each with the vinaigrette and serve.
Recipe sourced from
fandom