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Prep time: 1 hour, Serves 4
Salad: 4 cups organic mixed baby greens, rinsed 1 peach, sliced into 8 pieces 1 roasted anaheim or new mexico chile pepper (instructions below) Dressing: 4 Tbsp. tamari sauce 1/4 cup peach vinegar 3 Tbsp. Canola Oil Chile roasting instructions: Wash and dry the chiles. Be careful not to touch your eyes when handling chilies. Preheat oven to 475°F. Arrange chilies on a sheet and bake for about 30 minutes, turning often as they begin to brown. Remove from oven when all sides are blistered and brown. Place chilies in a brown bag to let them sweat. After 15 minutes, remove them from the bag and take off their skins. The best way is to peel them from tip to stem. Carefully make a slit in the side, remove seeds then slice and add to salad. To prepare salad: Wash and dry 4 cups organic mixed baby greens. Slice a ripe organic peach into 8 quadrants. Slice roasted chile pepper into strips. Roast pine nuts in a dry pan over high heat shaking constantly. Slice a yellow zucchini into strips. Mix dressing ingredients well. Toss with salad greens. Arrange other ingredients on top of the greens, sprinkle with pine nuts and garnish with edible flowers. © 2002 Henry's Market Markets, Inc. |
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