Hey Sunshine! ☼

Welcome to my virtual garden where I grow all types of colorful and nutritious lettuces, greens, vegetables, fruits, nuts, and seeds!

Every Saturday for 8 weeks I am picking the best seasonal ingredients to create a beautiful & delicious Saturday Summer Salad Series! These salads are so versatile, you will be able to use them for filling meals, elegant side dishes, or hearty potlucks!

Keep in mind that while each salad is perfect as is, you can also use them as inspiration to mix and match ingredients to create your own amazing summer salads! Feel free to switch out any of the lettuces, greens, veggies, fruits, nuts and seeds in the recipes for ones that you love. And of course there will be a light & flavor-filled salad dressing paired with each salad, so let's get started! This salad is the fifth of eight in the series.

Peaches & Blue Cheese Super Veg Salad

I chose a particular array of vegetables that have been shown to be packed with powerful nutrients. I paired these Super Veggies with the sweetness of seasonal peaches and the saltiness & tanginess of a light blue cheese dressing to create a powerhouse of flavors, textures, and health enhancing nutrients.

The Facts

Serves 6

1 cup of salad and ¼ cup dressing has a total of 82 calories and 1sp (WW)
Salad is 52 calories and 0sp (WW) per cup
Dressing is 30 calories and 1sp (WW) per ¼ cup serving

Ingredients for the salad:

1 cup brussels sprouts

1 cup Napa cabbage

1 cup kohlrabi

1 cup broccoli

1 cup kale

1 cup carrots

3 peaches

Ingredients for the dressing:

½ cup reduced fat blue cheese crumbles

4 oz. fat free plain Greek yogurt

4 oz. fat free sour cream

2 tsp lemon juice

2 tsp white wine vinegar

½ tsp garlic powder

½ tsp onion powder,

½ tsp sea salt

¼ tsp black pepper

Optional:

2 tsp milk, any non-flavored type

Directions for the salad:

Place all ingredients above EXCEPT for the peaches into a food processor. Pulse the veggies until they are shredded. Be very careful not to over pulse. You want everything in bite sized pieces, not smaller. If your food processor is small, you can do this in batches with one vegetable at a time.

Directions for the dressing:

In a small mixing bowl, mash the blue cheese crumbled. Add in the Greek yogurt and sour cream and mix well. Continue to mash the blue cheese into the mix until fully incorporated. Whisk in the rest of the ingredients. If you would like a thinner dressing, slowly add in the “optional” milk until you arrive at your desired consistency.

Eat & Enjoy!

Print Recipe

Want More Summer Salads?

Check out all of my 8 week Saturday Summer Salad Series!

Week 1: Superfoods Salad with Grilled Shrimp & Strawberry Basil Vinaigrette

Week 2: Mango Kiwi Chicken Salad with Light Ranch Dressing

Week 3: Miraculous Microgreens Salad with Lemony Tahini Dressing

Week 4: Strawberry Pecan Spinach Salad with Creamy Dijon Balsamic Vinaigrette

Week 5: Peaches & Blue Cheese Super Veg Salad with Light Blue Cheese Dressing

Week 6: Arugula, Black Bean, Corn, & Avocado Salad with Light Caesar Dressing

Week 7: Grilled Chicken, Cashew, and Mango Summer Salad with Lemon Honey Mustard Dressing

Week 8: Mediterranean Salmon & Roasted Red Pepper Salad with Creamy Greek Feta Dressing

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