Peach And Salad Greens With Balsamic Dressing Recipes
GREEN PEACH SALAD WITH SIMPLE LIME DRESSING
Eddie Hernandez, who runs a string of Mexican restaurants in Georgia and Tennessee called Taqueria del Sol, came up with a delicious way to deal with hard, unripe peaches. Sliced thinly, softened with salt and brightened with lime juice and Serrano chiles, the peaches become a salad that's a cousin to Mexican street snacks built from unripe mangoes and papayas and punched up with chile salt. The salad keeps well in the refrigerator for several days. Mr. Hernandez likes to eat it with a scoop of cottage cheese on the side, though dabs of goat cheese would do as well.
Provided by Kim Severson
Categories salads and dressings, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 28 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 7 grams, TransFat 0 grams
PEACH AND SALAD GREENS WITH BALSAMIC DRESSING
A deliciously simple salad that was posted by Smart Balance. The nuts were not included in the original recipe, but I think they compliment the salad well.
Provided by Daily Inspiration S
Categories Lettuce Salads
Time 20m
Number Of Ingredients 8
Steps:
- 1. Combine vinegar, oil, salt and pepper.
- 2. Cover peaches and onion with dressing mixture.
- 3. Dress salad greens with peach mixture and garnish with nuts. Serve immediately.
GRILLED PEACH SALAD WITH BALSAMIC BACON VINAIGRETTE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the grill to medium-high heat and spray with nonstick spray.
- Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate
- Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.
- Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.
- Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.
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