Ginger, Peach, and Almond Salad


Yield: Makes 2-4 Salads


6 -8 cups greens of choice, washed, dried and torn into bite-sized pieces

2 Tbsp Flying Olive Peach Balsamic Vinegar

2 Tbsp Flying Olive Honey Ginger Balsamic Vinegar

2 Tbsp Flying Olive Roasted Almond Oil

1-2 tsp honey or agave nectar to taste

2 peaches cut into bite-sized pieces

Salt and pepper

Toppings: sliced almonds, sunflower seeds, croutons or other toppings of choice


Clean and prepare greens and divide among 2-4 plates

In a small jar or bowl, mix together the Flying Olive Balsamics, the Roasted Almond Oil, and the honey.  Add salt and freshly ground black pepper to taste.  Shake or stir well. Taste and adjust seasonings and sweetness.  Place in a medium-sized bowl.

Cut the peaches up.  Place the pieces in the bowl with the dressing and coat the pieces well.  Let sit for a few minutes to absorb the flavors.  Divide the greens among the plates.  Divide the peaches and dressing.  Drizzle the remaining dressing between the salads.  Top with your favorite toppings.

Submitted by Barb L.