Red Leaf Lettuce With Peach And Fresh Chevre

1. In a small bowl pour boiling water over peach until completely covered, let sit 30-60 seconds, remove peach and cool in cold water. Peel skin and cut peach from pit in 8-12 wedges.

2. Wash lettuce and spin dry. Arrange on a flat serving platter. Arrange peach wedges on top.

3. Either cut or crumble chevre with your hands in 1/2 inch pieces over salad.

4. Sprinkle with walnuts and basil.

5. For dressing dissolve salt in vinegar, add other ingredients until well blended. Adjust acidity to your taste with a little more vinegar or a pinch of sugar.

6. Drizzle dressing over salad and serve immediately.

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Nutrient	Quantity
Total fats	41.8596 g
Protein	14.9542 g
Carbohydrates	18.9374 g
Energy	500.1627 kCal
Fatty acids, total saturated 18:3 undifferentiated	4.3502 g
Water	344.4759 g
Aspartic acid	0.8889 g
Calcium, Ca	136.9085 mg
Lutein + zeaxanthin	3186.8376 g
Fiber, total dietary	3.9008 g
Carotene, beta	7884.7886 g
Niacin	2.4293 mg
Vitamin A, RAE	678.6748 g
Arginine	0.1001 g
Riboflavin	0.2644 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Fatty acids, total saturated 20:1	0.1632 g
Glutamic acid	0.3559 g
Sodium, Na	80.6767 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0542 g
Total lipid (fat)	41.8596 g
Manganese, Mn	0.4837 mg
Fructose	2.8274 g
Proline	0.0963 g
Fatty acids, total saturated 16:0	2.9619 g
Fatty acids, total saturated 8:0	0.0001 g
Sucrose	7.6156 g
Choline, total	66.5328 mg
Sugars, total	14.021 g
Serine	0.1264 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	0.8429 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.279 mg
Selenium, Se	12.2089 g
Ash	2.3127 g
Fatty acids, total saturated 18:1 undifferentiated	9.209 g
Pantothenic acid	0.485 mg
Phenylalanine	0.1459 g
Copper, Cu	0.3055 mg
Betaine	0.8214 mg
Thiamin	0.2136 mg
Retinol	17 g
Methionine	0.0434 g
Iron, Fe	3.2934 mg
Carbohydrate, by difference	18.9374 g
Phosphorus, P	181.554 mg
Folate, total	76.9664 g
Tocopherol, gamma	0.4476 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Lycopene	0.0288 g
Alanine	0.1332 g
Cholesterol	28.3333 mg
Valine	0.1187 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	21.7695 g
Glycine	0.1167 g
Carotene, alpha	0.0172 g
Glucose (dextrose)	3.3398 g
Fatty acids, total saturated 14:0	0.0011 g
Zinc, Zn	1.1878 mg
Isoleucine	0.0933 g
Maltose	0.1232 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	26.1878 g
Leucine	0.1658 g
Tocotrienol, alpha	0.0642 mg
Vitamin A, IU	13285.8405 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	76.9664 g
Tryptophan	0.0535 g
Vitamin C, total ascorbic acid	16.857 mg
Phytosterols	87.3402 mg
Galactose	0.0998 g
Fatty acids, total polyunsaturated 18:1 c	0.0009 g
Tyrosine	0.073 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	257.1122 g
Fatty acids, total saturated	3.8458 g
Histidine	0.0535 g
Fatty acids, total monounsaturated	9.4673 g
Threonine	0.1084 g
Folate, food	76.9664 g
Cryptoxanthin, beta	104.4349 g
Vitamin E (alpha-tocopherol)	1.8454 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	47.3009 mg
Lysine	0.1251 g
Potassium, K	746.9046 mg
Cystine	0.0345 g
Fluoride, F	6.2092 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 pinch	1.1471	0.2869	0
Salt	1 pinch	0	0	0
Peach	1	60.06	14.6916	0.385
black pepper	1 pinch	0.3608	0.0919	0.0047
Basil	1 tablespoon	0.6095	0.0702	0.017
walnut	3 tablespoons	360.672	0	40.8
dijon mustard	0.5 teaspoon	50.4333	0	0.2833
red leaf lettuce	6 cups	26.88	3.7968	0.3696
walnut oil	3 tablespoons	360.672	0	40.8
raspberry vinegar	0.5 tablespoon	50.4333	0	0.2833
chevre cheese	2 ounces	50.4333	0	0.2833