Warm Peaches And Nuts Salad Recipes

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WARM PEACHES AND NUTS SALAD



Warm Peaches and Nuts Salad image

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

2 tablespoons extra-virgin olive oil
1 cup shredded red cabbage
1 small carrot, shredded
½ yellow squash, thinly sliced
½ red bell pepper, diced
½ small onion, sliced
½ cup red wine
¼ cup sliced almonds
¼ cup chopped walnuts
2 fresh peaches - pitted, skinned, and sliced
4 cups mixed baby greens
¼ cup raspberry vinaigrette

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 POTATO SALAD WITH CAPERS AND TOASTED PINE NUTS



Warm Potato Salad With Capers and Toasted Pine Nuts image

Make and share this Warm Potato Salad With Capers and Toasted Pine Nuts recipe from Food.com.

Provided by AmandaInOz

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1/3 cup extra virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1 small red onion, halved and thinly sliced
2 tablespoons drained baby capers
2 tablespoons pine nuts, toasted
2 tablespoons baby black olives, pitted
800 g small kipfler potatoes, scrubbed

Steps:

  • Combine oil, vinegar, mustard, onion, capers, pine nuts and olives. Season to taste with salt and pepper. Let stand for 30 minutes for the flavours to develop.
  • Cook potatoes in simmering salted water for 10-15 minutes or until tender.
  • Drain well then toss with the prepared dressing.

Nutrition Facts : Calories 227.3, Fat 14.4, SaturatedFat 1.9, Sodium 122.7, Carbohydrate 22.8, Fiber 3.7, Sugar 2.2, Protein 2.8

TOSSED SALAD WITH PEACHES



Tossed Salad with Peaches image

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

4 medium ripe peaches, peeled
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 tablespoon rice vinegar
1/4 teaspoon salt
1/3 cup canola oil
6 cups spring mix salad greens
4 cups torn romaine
1 small red onion, halved and thinly sliced
1/2 cup thinly sliced cucumber
6 bacon strips, cooked and crumbled
1/3 cup chopped pecans, toasted

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

PEA 'N' PEANUT SALAD



Pea 'n' Peanut Salad image

Even people who don't like peas love this crunchy recipe, including my own children. I love the fact that it's so easy and makes a refreshing alternative to more traditional salads. A friend gave me the recipe years ago and I've been making it ever since. -Laurinda Nelson, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

2-1/2 cups frozen peas (about 10 ounces), thawed
1 cup dry roasted peanuts
1 cup chopped celery
6 bacon strips, cooked and crumbled
1/4 cup chopped red onion
1/2 cup mayonnaise
1/4 cup prepared zesty Italian salad dressing

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise and salad dressing; stir into salad. Refrigerate, covered, until serving.

Nutrition Facts : Calories 579 calories, Fat 48g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 957mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 17g protein.

PEACHES AND CREAM SALAD



Peaches and Cream Salad image

A holiday favorite with my family for 22 years now - I actually won 1st place in the one and only cooking contest I entered years ago. Can be used as a side or dessert. I make it over 2 days, and it is well worth the time and effort! Actual hands-on cook time has been estimated since I really haven't paid attention to it ... I'm usually working on other food items simultaneously.

Provided by k5kee

Categories     Gelatin

Time P2DT1h

Yield 12-14 serving(s)

Number Of Ingredients 13

1 (3 ounce) package peach gelatin
1 cup boiling water
3/4 cup cold water
3 cups peaches, sliced
1 small banana, sliced (place slices in lemon juice to prevent browning)
1 (1/4 ounce) envelope unflavored gelatin
3 tablespoons cold water
1/2 cup half-and-half
8 (8 ounce) packages cream cheese, softened
1 cup whipping cream
1/2 cup sugar
2 tablespoons sugar
1 cup peach puree

Steps:

  • Dissolve peach gelatin in 1 cup boiling water; stirring until dissolved. Add cold water and mix well. Chill until it reaches the consistency of an unbeaten egg white.
  • Stir in sliced peaches and banana. Pour mixture in to a lightly oiled 8-cup mold (I use a bunt pan). Chill until set. (This is where I usually let it set overnight, then resume the following the next day).
  • Soften unflavored gelatin in 3 tablespoons cold water. Scald half and half, then stir in to softened gelatin. Beat cream cheese with electric mixer. Add whipping cream, sugar, and pureed peaches; mix well. Add to gelatin mixture and stir well. Pour over peach and banana layer; chill at least 8 hours or until firm. (I like to leave it in the mold a 2nd night, although it is not imperative).
  • Dip mold in warm water to loosen the salad from the sides. Invert on to a serving plate, perhaps on top of a bed of lettuce for a nice presentation. Decorate with stemmed parsley, pecan halves, whole cranberries - make it your own masterpiece!
  • Be sure to refrigerate until ready to serve.

Nutrition Facts : Calories 702.6, Fat 61.4, SaturatedFat 38.5, Cholesterol 197.2, Sodium 494.2, Carbohydrate 27.8, Fiber 0.9, Sugar 21.4, Protein 13.7

SWEET AND CRUNCHY PEA SALAD



Sweet and Crunchy Pea Salad image

Very easy salad. Can have all the ingredients in pantry for a spontaneous get-together. Peas combine with pickles and peanuts for a refreshing summer salad.

Provided by lahop2it

Categories     Salad     Vegetable Salad Recipes     Green Pea Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 4

1 (15 ounce) can peas, drained
½ cup sweet pickles, halved and sliced
½ cup roasted Spanish peanuts
¼ cup creamy salad dressing (such as Miracle Whip®), or to taste

Steps:

  • Lightly mix peas, sweet pickles, peanuts, and creamy salad dressing in a bowl. Chill until cold, about 45 minutes.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 19.2 g, Cholesterol 5 mg, Fat 13.4 g, Fiber 5.2 g, Protein 8.4 g, SaturatedFat 2 g, Sodium 423.3 mg, Sugar 9.1 g

CHICKEN SALAD WITH PEACHES AND WALNUTS



Chicken Salad With Peaches and Walnuts image

This is a refreshing summer salad for a luncheon or light dinner, especially when the peaches are coming fresh off your own trees.

Provided by Donna Matthews

Categories     Chicken Breast

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 9

4 large peaches
3 cups cooked chicken, chopped
1/2 cup green onions or 1/2 cup chives
8 cups salad greens
1/2 cup walnuts, chopped
3/4 cup mayonnaise
1 tablespoon lime juice
2 teaspoons sugar
1 1/2 tablespoons gingerroot, grated

Steps:

  • Boil chicken breasts for 20 minute cool and cube.
  • peel peaches (if desired) and dice.
  • roughly chop walnuts.
  • thinly slice green onions.
  • combine chicken, peaches, onion and walnuts in large bowl.
  • combine dressing ingredients, mix well.
  • pour over chicken mixture and refrigerate until ready to serve.
  • To serve put salad greens into individual bowls and mound chicken/dressing mixture on top.
  • Or place serving bowls of both the chicken and salad greens and let people dish their own.
  • A fresh loaf of herb bread compliments this salad for a complete meal.

Nutrition Facts : Calories 540.6, Fat 31.9, SaturatedFat 5, Cholesterol 90.2, Sodium 435, Carbohydrate 35.3, Fiber 5.6, Sugar 20, Protein 32.6

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