PEACH AND TOMATO SALAD
pictured on page 66. start to finish 30 minutes
1/2 cup balsamic vinegar
1/4 cup olive oil
1 Tbsp. honey
1/2 tsp. salt
1/2 tsp. black pepper
6 medium ripe peaches (about 2 lb.),
pitted and cut into wedges
2 lb. tomatoes, cut into wedges (about
4 medium tomatoes) and/or cherry
1 cup thinly sliced red onion
1 cup crumbled feta cheese
1 cup pecan halves, toasted
1/2 cup torn fresh basil
1. In an extra- large bowl whisk together vinegar, oil, honey, salt and black pepper. Add peaches, tomatoes, red onion, cheese, and pecans; toss to coat. Top with basil. Serve immediately. Makes 12 servings.
per serving 192 cal, 13 g fat (3 g sat. fat), 11 mg chol, 219 mg sodium, 16 g carb, 3 g fiber, 13 g sugars, 4 g pro.
PARADE READY Case Fischer and Mark Wieser drive the company’s vintage truck, below, in the parade with ride- along family members Dietz Fischer, Simon, Elle, Piper the dog, Deanna Fischer, Jack Henderson, and Jenny Wieser. RIBEYE STEAKS AND PEACHES...