| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 6 | Servings | ||
INGREDIENTS
| 2 | T | Almonds, sliced |
| 1/2 | t | Sugar |
| 2 | T | Lemon juice |
| 2 | T | Olive oil |
| Ground black pepper, to | ||
| Taste | ||
| 4 | Tomatoes, washed | |
| 3 | Peaches, washed | |
| Fresh basil leaves |
INSTRUCTIONS
In a small skillet combine the almonds and sugar. Toast over medium-low heat until the almonds are golden and sugar has started to caramelize. Stir often and watch carefully. Remove from heat and set aside. In a small jar with lid, combine lemon juice, olive oil and pepper. Shake well. Core the tomatoes and cut into 1/2-inch thick wedges. Cut the peaches into wedges about the same thickness. Arrange the tomatoes and peaches in alternating pattern on a serving platter. Drizzle with dressing and sprinkle with the almonds. Garnish with basil leaves. Recipe By : Seattle Times-posted by Mike Key From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 107
Calories From Fat: 56
Total Fat: 6.5g
Cholesterol: 0mg
Sodium: 112.9mg
Potassium: 426.9mg
Carbohydrates: 12.3g
Fiber: 4.2g
Sugar: 6.9g
Protein: 3.1g