| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Almonds — sliced |
| 1/2 |
ts |
Sugar |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
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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