Chunky Peach Vinaigrette Recipes

CHUNKY PEACH SPREAD

Steps:

• Fill a large saucepan two-thirds full with water; bring to a boil. Cut a shallow "X" on the bottom of each peach. Using tongs, place peaches, a few at a time, in boiling water 30-60 seconds or just until skin at the "X" begins to loosen. Remove peaches and immediately drop into ice water. Pull off skins with tip of a knife; discard skins. Chop peaches., In a small bowl, sprinkle gelatin over cold water; let stand 1 minute. Meanwhile, in a large saucepan, combine peaches, sugar and lemon juice; bring to a boil. Mash peaches. Reduce heat; simmer, uncovered, 5 minutes. Add gelatin mixture; cook 1 minute longer, stirring until gelatin is completely dissolved. Cool 10 minutes., Pour into jars. Refrigerate, covered, up to 3 weeks.

ZINGY PEACH VINAIGRETTE

Steps:

• 1. Combine all ingredients, except sriracha sauce, in a blender; blend until smooth. Stir in sriracha until you reach the level of spiciness you like. Serve. Refrigerate any remaining sauce.
• 2. Nutritional Info: per serving Calories: 73 Total Fat: 7g/ Sat Fat: 1g Cholesterol: 0 Sodium: 99mg Total Carbs: 2.7g/ Sugars 2.4g Protein: 0

CHUNKY PEACH VINAIGRETTE

Steps:

• 1. In a medium nonreactive bowl, use a fork to mash peaches into a slightly chunky pulp.
• 2. Stir in vinegar, honey and pepper.
• 3. Refrigerate for 4-6 hours or overnight to allow flavors to meld. Best when served at room temperature.
• 4. Per tablespoon: protein 1g/ fat 1g/ carbs 2.8g/ fiber 4g/ sodium .2mg/ cholesterol 0/ calories 11