| 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
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