PEACH AND PECAN SALAD
Provided by Aaron McCargo Jr.
Time 13m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, add the cider vinegar and shallot and season with salt and pepper. Gently whisk in the olive oil until completely incorporated.
- Place the peaches, lettuce leaves, pecans, goat cheese and dressing in a large bowl. Toss well to distribute the dressing. Divide the salad onto 4 salad plates. Serve immediately.
HOT PEACHES
Steps:
- In a medium bowl, combine the sugar and cinnamon. Toss the peaches in the sugar mixture until generously coated. Leave them in the mixture.
- In a large cast-iron skillet, melt the butter over medium-low heat. Add the peaches and fry on each side for 1 to 2 minutes, or until softened slightly. Pour the schnapps into the skillet and lightly stir the peaches around to absorb some of the flavor. Light the schnapps on fire. It should flame off quickly.
- Remove from the heat. Place the peaches over ice cream and drizzle with the remaining sauce from the skillet. Serve immediately.
PEA AND LETTUCE SALAD
This is a beautiful fresh spring salad using simple everyday ingredients. I use this for bring a salad events when I know everyone else will bring potato salad, pasta salad or coleslaw. This one presents very nicely among the white of other salads and the bowl is always empty.
Provided by An_Net
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, mix sour cream, mayonnaise, and vinegar.
- In a bowl, mix peas and lettuce. Stir dressing into vegetables and add salt and pepper to taste.
Nutrition Facts : Calories 79.2, Fat 3.9, SaturatedFat 1.5, Cholesterol 5.5, Sodium 94.9, Carbohydrate 8.7, Fiber 2.3, Sugar 3.1, Protein 3
HOT PEACHES WITH LETTUCE SALAD
This shap-sweet salad with contrasting textures of crisp and melting and it's creamy dressing is excellent with cold chicken or turkey and with vegetarian quiches.
Provided by TishT
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut lettuces into 3/4" thick slices.
- Pit and slice peaches.
- Heat oil in frying pan on moderate heat and chop in garlic.
- Put in lettuce, peaches and fennel and stir for 30 seconds.
- Pour in lemon juice, boil and stir in sour cream.
- When it bubbles, remove salad from heat and transfer to individual bowls.
- Garnish with a dollop of sour cream and one fennel sprig per serving.
Nutrition Facts : Calories 246.8, Fat 13, SaturatedFat 2.6, Cholesterol 4, Sodium 180, Carbohydrate 33.4, Fiber 12.2, Sugar 8.1, Protein 6.8
LETTUCE, PEACHES AND BASIL
Make and share this Lettuce, Peaches and Basil recipe from Food.com.
Provided by Inge 1505
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- If you have time, toast walnuts over medium heat until fragant or use as they are.
- Wash lettuce and spin dry. Put in a large salad bowl.
- Wash and dry peach. Cut in 1/4 inch wedges from pit and add to lettuce.
- Tear basil into 1/2 inch pieces, sprinkle over peach.
- If using cheese for additional color and flavor, crumble over salad.
- Top salad with walnuts and mint leaves.
- For dressing whisk together all ingredients except oil until well blended. Add oil, mix well and taste for a nice slightly sour balance, there will be sweetness from the peach.
- Pour dressing over salad and mix at the table.
WARM PEACHES AND NUTS SALAD
Warm peaches and sauteed vegetables and nuts on top of a bed of greens make for a delicious summer dish.
Provided by Richard Oberholtzer
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the olive oil in a skillet over medium heat. Cook the cabbage, carrot, squash, bell pepper, and onion in the oil until the onion is translucent, 5 to 7 minutes. Stir the red wine, almonds, and walnuts into the vegetable mixture, reduce heat to low, and simmer 5 minutes.
- While the vegetable mixture simmers, heat a small skillet over medium heat; cook the peach slices in the skillet until completely warmed, about 5 minutes.
- Place 2 cups of the baby greens on each of 2 plates. Top each portion of the greens with about half of the vegetable mixture and the warmed peaches. Drizzle each salad with about half of the raspberry vinaigrette. Serve promptly.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 35.2 g, Fat 29.7 g, Fiber 6.5 g, Protein 8.1 g, SaturatedFat 3.4 g, Sodium 489 mg, Sugar 23.6 g
WARM WILTED LETTUCE SALAD
Fresh, colorful and lightly coated with a delectable dressing, this salad is perfect for a special meal or Sunday dinner. Mom made it look so tempting with the crisp radishes and crumbled bacon. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Toss lettuce, radishes and onions in a large salad bowl; set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper; stir well. Immediately pour dressing over salad; toss gently. Crumble the bacon and sprinkle on top.
Nutrition Facts : Calories 76 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 94mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
TOSSED SALAD WITH PEACHES
Here's a colorful salad with a wide range of tastes and textures that go together so well. There are sweet peaches, tart lemon, tangy vinegars and all kinds of crunch from greens, bacon and nuts. -Denise Elder, Hanover, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat. , Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans.
Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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