Georgia Peach Salad Recipes

GEORGIA PEACH

Steps:

• Put all ingredients in a shaker with crushed ice and shake.
• Serve!

GREEN PEACH SALAD WITH SIMPLE LIME DRESSING

Steps:

• In a medium bowl, whisk the oil, lime juice and salt until emulsified. Toss the peach slices and chiles, if using, with the dressing. Cover and chill for at least 10 minutes before serving. Serve with cottage cheese or another soft cheese, adding a last sprinkle of salt.

GEORGIA PEACH PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
• Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
• When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.

DEBORAH ROBERTS PERRY, GEORGIA POTATO SALAD

Steps:

• Peel the potatoes and cut them into 1 1/2-inch chunks. Put the potatoes in a pot and add water to cover them by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then add the eggs. Reduce the heat to a brisk simmer and cook, covered, until the potatoes can just be pierced by a fork, about 15 minutes.
• With a slotted spoon, remove the eggs from the pot and set them aside. Drain the potatoes and place them in a large bowl. Rinse the eggs under cold running water until cool enough to handle. Peel and chop 2 of the eggs and add them to the potatoes. Add the onion, pimento, and relish to the potatoes.
• In a small bowl, mix together the mayonnaise and mustard. Spoon over the potato salad, season with salt and pepper, and mix gently.
• Peel the remaining egg and slice it, placing the slices on top of the potato salad. Sprinkle with the paprika.
• Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature.

GEORGIA PEACH SALAD

Steps:

• Combine gelatin and sugar; stir in the 2 cups orange juice and peel. Heat till gelatin is dissolved. Remove from heat; cool to room temperature. Stir in buttermilk. Chill till partially set. Fold in fruit. Turn into a 6 /2-cup mold. Chill till firm. For dressing, stir together sour cream and 1/4 cup orange juice; cover and chill. To serve, unmold salad onto lettuce-lined platter; pass dressing.

GEORGIA PEACH SALAD

Steps:

• Pre refrigerate Peach Balsamic Vinaigrette. Wash the salad greens and drain completely, toss with Peach Balsamic Vinaigrette and all other ingredients and serve. NOTE: Do not subititute the dressing brand, because the pech balsamic vinaigrette gives the unique taste.

PEACH LEMONADE

Steps:

• Place sugar in a saucepan. Pour in 1 cup water. Turn heat to medium and stir continuously until sugar granules are dissolved. Remove from heat and let cool.
• Pour lemon juice into a pitcher. Pour in remaining 6 cups water.
• Place pitted peaches into a Vitamix® blender. Blend until smooth. Pour peach purée into the pitcher along with the simple syrup (dissolved sugar in saucepan). Stir to combine.
• Adjust to taste. Add garnish such as a slice of peach, ice, and serve.

GEORGIA PEACH CHICKEN SALAD

Steps:

• Put in a large bowl and mix together.
• Best served as a main meal.

PEACH CAPRESE SALAD

Steps:

• Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.