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52 calories per serving view nutrition facts
6 servings
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| 2 | tablespoons | almonds | sliced |
| 1/2 | teaspoon | sugar | |
| 2 | tablespoons | lemon juice | |
| 2 | tablespoons | olive oil | |
| 1 | x | black pepper | freshly ground, to taste |
| 4 | tomatoes | washed | |
| 3 | Peaches | peaches | washed |
| basil | fresh |
In a small skillet combine the almonds and sugar.
Toast over medium-low heat until the almonds are golden and sugar has started to caramelize.
Stir often and watch carefully.
Remove from heat and set aside. In a small jar with lid, combine lemon juice, olive oil and pepper.
Shake well.
Core the tomatoes and cut into 1/2-inch thick wedges.
Cut the peaches into wedges about the same thickness.
Arrange the tomatoes and peaches in alternating pattern on a serving platter.
Drizzle with dressing and sprinkle with the almonds.
Garnish with basil leaves.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 0% | Vitamin C | 4% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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