Prep Time: 30 Minutes
May June 2021 Big Y Dig In Magazine Recipe
Directions1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water prior to prepping.
3. In a shaker jar with a tight-fitting lid, combine shallot, garlic, vinegar, oil and salt and pepper to taste; shake well. Refrigerate until ready to use.
4. In a large bowl, combine field greens, arugula and spinach. Add peaches, beets, grapes, garbanzo beans, onion and feta cheese. Drizzle half of the vinegar mixture over top and gently toss well. Top with almonds and serve with remaining vinegar mixture.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving
Total Fat: 9g
Saturated Fat: 2g
Total Carbohydrates: 22g
Dietary Fiber: 3g
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more