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Bean Peach Salad with Almond Dressing

Serves 4.

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    This dinner-worthy salad is a feast of appetizing textures and flavours. Peaches provide sweetness, while beans deliver satisfying protein and fibre. Sweet and fiery at once, habit-forming Peppadew (sweet piquanté) peppers can be found in most deli sections. Or substitute them with roasted red pepper. If you’re not a fan of goat cheese, feta will work here too.

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    Make and take

    To turn this salad into something you can bring along for workday lunches, consider stuffing into jars. Simply divide dressing among wide-mouth jars and pile in beans, cucumber, peppers, peaches, greens, goat cheese, and pumpkin seeds, in that order. Seal shut and chill for up to three days.

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    Bean Peach Salad with Almond Dressing

    Ingredients

    • 8 cups (2 L) salad greens
    • 2 cups (500 mL) cooked or canned navy beans
    • 2 to 3 peaches, sliced into wedges
    • 1 1/2 cups (350 mL) Peppadew (sweet piquanté) peppers, drained and sliced
    • 1 cucumber, chopped
    • 2 oz (57 g) soft goat cheese, crumbled
    • 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
    • 2 Tbsp (30 mL) almond butter
    • 2 Tbsp (30 mL) white wine vinegar
    • 1 garlic clove, minced
    • 1/4 tsp (1 mL) salt
    • 1/4 cup (60 mL) toasted pumpkin seeds

    Nutrition

    Per serving:

    • calories499
    • protein20g
    • fat25g
      • saturated fat5g
      • trans fat0g
    • carbohydrates53g
      • sugars17g
      • fibre15g
    • sodium360mg

    Directions

    01

    Divide greens, beans, peaches, peppers, cucumber, and goat cheese among 4 serving plates.

    02

    Whisk together oil, almond butter, vinegar, 2 Tbsp (30 mL) water, garlic, and salt until smooth. Drizzle dressing over salads and sprinkle on pumpkin seeds.

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    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.