Blueberry Peach Salad with Vanilla Vinaigrette - Gluten Free

3 Tbsp Aunt Mary's Italian White Wine Vinegar
1 tsp Nielsen Massey Pure Vanilla Extract
1/2 tsp DLM 100% Pure Maple Syrup
1/2 tsp sea salt
1/4 tsp freshly cracked black pepper
1/3 cup Vera Jane's Extra-Virgin Olive Oil
4 oz spring mix, rinsed and spun dry
(1) 4.4 oz pkg. blueberries, washed
2 fresh peaches, thinly sliced
1/4 cup sliced almonds, toasted
(1) 4 oz pkg. fresh goat cheese, crumbled

Combine vinegar, vanilla, maple syrup, salt, and pepper in a small bowl. Whisk in olive oil. In a large bowl, toss spring mix, blueberries, peaches, almonds, and cheese with vinaigrette. Serve immediately.

Makes 4 - 6 servings
Prep Time: 10 minutes

Per serving: 269 calories; 22g total fat; 6g saturated fat; 16mg cholesterol; 342mg sodium; 10g total carbohydrates; 6g protein;

Allergy Warning: Contains Other Nuts

Click here for a printable version