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Peach and basil salad with fresh mozzarella

Peach, basil, fresh mozzarella, drizzled with olive oil and vinegar.

Makes 4 servings.


1 pound peaches, sliced into wedges, then cut crosswise (frozen may be used)

8 ounces part-skim fresh mozzarella cheese, cut into ¾-inch cubes

1 cup loosely packed fresh basil, torn into medium pieces

2 teaspoons extra virgin olive oil

2 teaspoons rice vinegar

Pinch of salt

Freshly ground black pepper, optional


  • In large mixing bowl, combine peaches, mozzarella and basil.
  • Drizzle on oil and vinegar, add salt and pepper, if using, and toss gently until evenly coated.
  • Serve immediately or refrigerate up to 4 hours.

Nutrition information

Serving size: 1/4 of recipe. Amount per serving: 240 calories, 14g total fat (7g saturated fat), 35mg cholesterol, 15g carbohydrates, 15g protein, 2g dietary fiber, 410mg sodium.

Source: American Institute for Cancer Research

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