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
SPINACH SALAD WITH PEACHES AND PECANS
A perfect summer salad with ripe peaches, baby spinach, and roasted pecans
Provided by Robin Durawa
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
- Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.
Nutrition Facts : Calories 253.1 calories, Carbohydrate 11.4 g, Cholesterol 5.3 mg, Fat 22.6 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 131.9 mg, Sugar 7.2 g
KALE SALAD WITH PEACHES AND CORNBREAD CROUTONS
This Southern-inspired tossed salad contrasts bitter greens with plump peaches, piquant blue cheese and crispy cornbread crumbs. Seasoned with smoked paprika, onion powder and a hefty dose of pepper, the cornbread crumbs bring serious flavor and texture. While they could be roasted in the oven, sautéeing them in a skillet allows you to better monitor their doneness, and turns the tiniest crumbs brown and extra crunchy while the larger pieces toast until golden but still tender. Sprinkle leftover croutons over salad greens, raw sliced tomatoes or any range of roasted vegetables.
Provided by Alexa Weibel
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare the cornbread croutons: In a medium bowl, whisk 3 tablespoons olive oil with the paprika, onion powder and 1/2 teaspoon each salt and pepper. Add the cornbread pieces, crumbling them gently between your fingers as you do. Using a rubber spatula, fold the mixture gently until evenly coated. (The croutons will crumble, but do not panic: The smaller size means more crispy bits.)
- Heat a large skillet over medium-high. Add the cornbread mixture and cook, stirring occasionally, until crisp and golden, 5 to 6 minutes. Transfer to a paper towel-lined plate to cool.
- Make the dressing: In a large bowl, stir together the red onion, olive oil, vinegar, mustard and honey with 1/2 teaspoon salt and 1/4 teaspoon pepper. (You should have 3/4 cup dressing.)
- Add the kale to the dressing and toss to coat. Then, using your hands, assertively massage the kale until tender. Add the peaches and blue cheese, and toss to coat. Season with salt and pepper.
- Transfer salad to a shallow platter or individual plates, and top with half the crispy cornbread crumbs. Serve with remaining cornbread crumbs, passing them at the table.
TOSSED SALAD WITH PEACHY VINAIGRETTE
Make and share this Tossed Salad With Peachy Vinaigrette recipe from Food.com.
Provided by PaulaG
Categories Strawberry
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the salad greens, strawberries and peanuts in large salad bowl.
- Drain and if desired rinse peaches; reserve 2 Tbsp of the syrup.
- Place 10 peach slices in bowl with greens.
- In blender container, add remaining peach slices, reserved syrup, vinegar, oil, sugar and pepper.
- Cover and blend on high about 15 seconds or until smooth.
- Pour the peach sauce over salad ingredients; toss and serve.
Nutrition Facts : Calories 96.7, Fat 4, SaturatedFat 0.6, Sodium 33.1, Carbohydrate 14.8, Fiber 2.4, Sugar 11.7, Protein 2.6
PEACHY TOSSED SALAD
I like to serve this refreshing salad in the summer, when the lettuce in my garden is fresh and sweet peaches are in season. It's a real treat, especially when served with pork. -April Neis, Lone Butter, British Columbia
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a blender, combine the first eight ingredients. While processing, gradually add oil in a steady stream. Process until blended., In a large salad bowl, combine the spinach, lettuce, peaches and bacon. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 92 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 113mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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