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Prep Time:30 minsTotal Time:30 minsServings:6Yield:12 cupsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:6Yield:12 cups
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2mediumheirloom tomatoes, cut into wedges2medium peaches, sliced½teaspoonsalt, divided3slicesbacon (4 ounces), cut into 1-inch dice3tablespoonsraspberry vinegar1teaspoonhoney1teaspoonwhole-grain mustard¼teaspoonground pepper¼cupsunflower oil8 fresh anise hyssop leaves (see Tip), torn, or 5 fresh mint leaves and 1 teaspoon chopped fennel fronds1teaspoonchopped fresh thyme10cupspacked torn mixed lettuce (8 ounces)Halved cherry tomatoes for garnish
Cook Mode(Keep screen awake)
Ingredients
2mediumheirloom tomatoes, cut into wedges
2medium peaches, sliced
½teaspoonsalt, divided
3slicesbacon (4 ounces), cut into 1-inch dice
3tablespoonsraspberry vinegar
1teaspoonhoney
1teaspoonwhole-grain mustard
¼teaspoonground pepper
¼cupsunflower oil
8 fresh anise hyssop leaves (see Tip), torn, or 5 fresh mint leaves and 1 teaspoon chopped fennel fronds
1teaspoonchopped fresh thyme
10cupspacked torn mixed lettuce (8 ounces)
Halved cherry tomatoes for garnish
DirectionsLay tomatoes and peaches on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt. Set aside for 10 minutes.Meanwhile, cook bacon in a medium skillet over medium-low heat until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain.Whisk vinegar, honey, mustard, pepper and the remaining 1/4 teaspoon salt in a large bowl. Slowly whisk in oil. Bruise anise hyssop (or mint and fennel fronds) and thyme with the side of a chef’s knife and add to the bowl. Pour the juices from the tomatoes and peaches into the bowl and whisk briefly. Add lettuce and toss to coat.Arrange the lettuce on a serving platter, leaving any extra dressing behind. Add the tomatoes and peaches to the remaining dressing in the bowl and toss to coat. Top the greens with the tomatoes and peaches, any leftover dressing and the bacon. Garnish with cherry tomatoes, if desired.TipsTip: A member of the mint family, anise hyssop adds a sweet flavor and licorice-mint aroma to salads and teas. Find it at farmers' markets or buy it for your garden (pollinators love it) from johnnyseeds.com.Nutrition bonus: Vitamin A (53% daily value).Originally appeared: EatingWell Magazine, July / August 2020
Directions
Lay tomatoes and peaches on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt. Set aside for 10 minutes.Meanwhile, cook bacon in a medium skillet over medium-low heat until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain.Whisk vinegar, honey, mustard, pepper and the remaining 1/4 teaspoon salt in a large bowl. Slowly whisk in oil. Bruise anise hyssop (or mint and fennel fronds) and thyme with the side of a chef’s knife and add to the bowl. Pour the juices from the tomatoes and peaches into the bowl and whisk briefly. Add lettuce and toss to coat.Arrange the lettuce on a serving platter, leaving any extra dressing behind. Add the tomatoes and peaches to the remaining dressing in the bowl and toss to coat. Top the greens with the tomatoes and peaches, any leftover dressing and the bacon. Garnish with cherry tomatoes, if desired.TipsTip: A member of the mint family, anise hyssop adds a sweet flavor and licorice-mint aroma to salads and teas. Find it at farmers' markets or buy it for your garden (pollinators love it) from johnnyseeds.com.Nutrition bonus: Vitamin A (53% daily value).
Lay tomatoes and peaches on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt. Set aside for 10 minutes.
Meanwhile, cook bacon in a medium skillet over medium-low heat until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain.
Whisk vinegar, honey, mustard, pepper and the remaining 1/4 teaspoon salt in a large bowl. Slowly whisk in oil. Bruise anise hyssop (or mint and fennel fronds) and thyme with the side of a chef’s knife and add to the bowl. Pour the juices from the tomatoes and peaches into the bowl and whisk briefly. Add lettuce and toss to coat.
Arrange the lettuce on a serving platter, leaving any extra dressing behind. Add the tomatoes and peaches to the remaining dressing in the bowl and toss to coat. Top the greens with the tomatoes and peaches, any leftover dressing and the bacon. Garnish with cherry tomatoes, if desired.
Tips
Tip: A member of the mint family, anise hyssop adds a sweet flavor and licorice-mint aroma to salads and teas. Find it at farmers' markets or buy it for your garden (pollinators love it) from johnnyseeds.com.
Nutrition bonus: Vitamin A (53% daily value).
Originally appeared: EatingWell Magazine, July / August 2020
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Nutrition Facts(per serving)155Calories12gFat9gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
