| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 6 | Ripe peaches | |
| 1 | Red onion | |
| 1/4 | c | Fresh basil; julienned |
| 1 | ts | Minced garlic |
| 1/4 | c | Red wine vinegar |
| 1 | Red bell pepper | |
| 1/4 | c | Fresh orange juice |
| 2 | tb | Fresh lime juice |
| 1/4 | c | Extra-virgin olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Cut each peach into 8 slices. Cut red onion and red bell pepper in long, thin strips. Combine all ingredients in a large mixing bowl and toss. Transfer to a serving bowl; chill until ready to serve. Cover and refrigerate up to 2 days. Makes about 5 cups. Source: "Martha Stewart Living Magazine, May 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net " Yield: "5 cups" Per serving: 622 Calories (kcal); 55g Total Fat; (75% calories from fat); 4g Protein; 36g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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