date:Jul 25, 2013
tastic combination of peppery and colorful leafy greens.
To go on the greens, we needed something zippy. Something with pizazz. Stone fruit packs a punch of flavor and brightness. We used nectarines, but plums or peaches would work just as well.
Rounding out the salad, we added thinly sliced cucumber and celery for crispness. We really didn't want to go the crouton route, but we still wanted some crunch. Nuts are another option, but we went with roasted chickpeas (also known as garbanzo beans)