Chopped salad with peaches

3 - 6
PersonalPoints™ per serving
Total Time
20 min
20 min
0 min
This fresh and flavorful salad puts a spotlight on both veggies and fruit and makes a fantastic accompaniment to grilled chicken, fish or steak. Because this dish will hold up well in the fridge, you can double the recipe and enjoy the leftovers the next day for lunch. To get lots of everything in every spoonful, chop the ingredients into small pieces: no more than 1/2-inch each. If you’re short on time, you can use riced cauliflower from the produce section of your supermarket. Feel free to improvise with nectarines, plums or even heirloom tomatoes—either would make a good sub for the peaches.



3 medium, pitted and finely chopped

Uncooked bell pepper(s)

1 item(s), medium, yellow, stemmed, cored, and finely chopped

Uncooked cauliflower

1 cup(s), florets, finely chopped

Uncooked celery

2 rib(s), medium, chopped


½ small, peeled and chopped

Uncooked red onion(s)

¼ cup(s), chopped

Grated Parmesan cheese

3 Tbsp

White balsamic vinegar

3 Tbsp

Fresh oregano

½ tsp

Table salt

½ tsp

Black pepper

½ tsp


  1. Mix all the ingredients in a large bowl until uniform. Divide among two serving plates.
  2. Serving size: 3 cups.