Tossed Salad With Peaches Recipes

PEACH AND PECAN SALAD

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.

SPINACH SALAD WITH PEACHES AND PECANS

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.

PEACHY TOSSED SALAD

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.

TOSSED SALAD WITH PEACHY VINAIGRETTE

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.

TOSSED SALAD WITH PEACHES

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.

SPINACH SALAD W/ PEACHES AND TOASTED PECANS

Steps:

• Preheat oven to 350 degrees F.
• 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.

BERRY PEACH TOSSED SALAD

Steps:

• For dressing, in a small bowl, whisk the first five ingredients. In a large salad bowl, combine the romaine, onion, feta cheese and peaches. Drizzle with dressing and toss gently. Sprinkle with raspberries and blackberries. Serve immediately.

KALE SALAD WITH PEACHES AND CORNBREAD CROUTONS

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.