Top with peaches, strawberries, blueberries, pecans, and vegan ricotta. Serve with peach salad dressing on the side. If you're mixing the salad before serving, you may not need all of the dressing. Add the desired amount to coat the greens.
Ingredients
Nutrition Facts4 servings
Serving size
- Amount per serving
- Calories182
- % Daily Value *
- Total Fat 12g16%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 4mg2%
- Sodium 262mg12%
- Total Carbohydrate 15g6%
- Dietary Fiber 4g15%
- Total Sugars 2g
- Protein 6g
- Vitamin C 39mg44%
- Potassium 992mg22%
- Niacin 28mg175%
- Vitamin B6 34mg2000%
- Folate 26mcg7%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Instructions
Cut the tomatoes into thin slices. Coarsely chop the larger leaves of basil but keep the smaller leaves intact.
In a small frying pan, dry roast the pistachios for 2 to 3 minutes. Let cool before coarsely chopping.
On a plate, place the tomato slices and sprinkle the basil and pistachios on top of them. Lightly drizzle with olive oil and balsamic vinegar, and season with salt and pepper
Ingredients
Directions
Cut the tomatoes into thin slices. Coarsely chop the larger leaves of basil but keep the smaller leaves intact.
In a small frying pan, dry roast the pistachios for 2 to 3 minutes. Let cool before coarsely chopping.
On a plate, place the tomato slices and sprinkle the basil and pistachios on top of them. Lightly drizzle with olive oil and balsamic vinegar, and season with salt and pepper
