Peach Salad With Raspberry Vinaigrette Recipes

TOSSED SALAD AND RASPBERRY VINAIGRETTE

Steps:

• For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
• For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
• Toss the salad with the vinaigrette before serving.

GRILLED PEACH SALAD WITH GRAPEFRUIT VINAIGRETTE

Steps:

• Preheat grill to medium.
• Peel and section the grapefruit with a pairing knife over a small bowl to capture any juice. Once you have removed all sections squeeze the grapefruit to extract any left over juice into the bowl. Place sections into a separate bowl. Cut peaches into 1/8ths and brush with oil. Grill for 5 minutes until slightly soft.
• In the bowl with the grapefruit juice add the honey, oil, salt and pepper and whisk until well combined. In a large salad bowl add arugula, grapefruit, grilled peaches, sliced scallions and vinaigrette. Toss well to combine and serve.

PEAR & RASPBERRY VINAIGRETTE SALAD

Steps:

• Toss all ingredients except dressing in large bowl.
• Add dressing just before serving; mix lightly.

FRUIT SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a blender, process raspberries until pureed. Strain to remove seeds. Return puree to the blender. Add the jam, vinegar and lemon juice; cover and process until smooth. Add the oil, salt, pepper and nutmeg; cover and process until blended. Serve with fruit.

PEACH SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Combine spinach, almonds, onion, and Asiago cheese in a large bowl. Drizzle dressing over salad and season with salt and pepper. Add peaches and toss.

HUNTER'S SALAD WITH RASPBERRY VINAIGRETTE AND CANDIED PECANS

Steps:

• Combine olive oil, vinegar, juice concentrate, Dijon mustard, salt and pepper in a bowl.
• Whisk vigorously until well mixed.
• Combine greens, cheese, onion and pecans in a serving bowl.
• Pour dressing over and toss to coat the greens.
• Serve immediately.
• For the Candied Pecans, whisk egg whites, sugar, cinnamon and cayenne pepper in a bowl until slightly frothy.
• Add pecans and toss to coat well.
• Spray a baking sheet lightly with nonstick cooking spray.
• Spread pecans in a single layer on the baking sheet.
• Bake at 275F for 30 minutes, turning the pecans every 10 minutes.
• Remove from the oven and cool completely.
• Crumble the mixture into to separate pieces.
• Use 2/3 cup of the pecans in the salad.
• Store the remaining pecans in an airtight container in the refrigerator.

RASPBERRY PEAR SALAD WITH GLAZED WALNUTS

Steps:

• In a small heavy skillet over low heat, stir honey and sugar until sugar is melted; add walnuts. Transfer to a foil-lined baking sheet. Bake at 350° for 8-10 minutes or until nuts are toasted. Spread on foil to cool., In a large bowl, combine the salad greens, pears, raspberries, cheese and walnuts. In a small bowl, whisk the vinaigrette ingredients. Pour over salad and toss to coat. Serve immediately.