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 FactsServings 4
- Amount Per Serving
- Calories 182
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 4mg2%
- Sodium 262mg11%
- Potassium 992mg29%
- Total Carbohydrate 15g5%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 6g12%
- Vitamin C 39%
- Niacin 28%
- Vitamin B6 34%
- Folate 26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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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
