- 1 butter lettuce head
- 1/4 cup crumbled feta cheese
- 1/4 cup pumpkin seeds
- champagne vinigrette
- 1-2 peaches or nectarines
- Wash the peaches and lettuce.
- Roughly chop the butter lettuce.
- Dry the lettuce in paper towels or using a salad spinner.
- Chop the peach or nectarine into large dices.
- Toast the pumpkin seeds in a mini oven at 400 degrees for 5-10 minutes.
- Assemble. Place the lettuce, fruit, and pumpkin seeds into a large bowl. Dress to your liking and mix.