Peach Salad Kathys Recipes

PEACH AND CORNBREAD PANZANELLA

Steps:

• For the cornbread: Preheat the oven to 400 degrees F. Oil a baking sheet.
• Put the cornbread on the prepared baking sheet, drizzle with oil and season with salt. Bake until nicely toasted, about 15 minutes. Let cool completely.
• For the dressing: Whisk the mustard, vinegar, oil, capers, salt and pepper together in a large bowl.
• For the salad: Add the peaches, cucumbers, tomatoes and onions to the dressing and toss. Add in the cornbread cubes and basil and toss again. Let stand at room temperature for about 20 minutes before serving.
• Drizzle olive oil over the top. Place slices of prosciutto over the top.

PEACH CAPRESE SALAD WITH BALSAMIC CHERRIES

Steps:

• Combine the cherries, balsamic, oil, shallot and some salt and pepper in a bowl. Let sit in the fridge for 30 minutes.
• Cut the peaches in half and remove the pits. Cut lengthwise into slices. Slice the mozzarella 1/2-inch thick.
• Layer the peaches and mozzarella on a serving plate, alternating one after the other. Spoon the relish over the top, then sprinkle with salt and drizzle with olive oil. Scatter the basil over the top.

FRESH PEACH SALAD

Steps:

• Add the oil, vinegar, honey and mustard to a jar with a lid. Add the shallot and season with salt and pepper. Close the jar and shake until combined. (See Cook's Note.)
• Layer the peaches, pecans, Gouda and arugula in a large bowl. Pour the dressing over the top, then toss until everything is coated. Transfer to a serving bowl and serve immediately.

PEACH SALAD

Steps:

• Soak 1/2 thinly sliced red onion in ice water for 10 minutes; drain and pat dry. Whisk 2 tablespoons white wine vinegar and 2 teaspoons each honey and Dijon mustard in a large bowl; whisk in 1/4 cup olive oil. Add the onion, 6 peaches (cut into wedges), 1/2 cup chopped candied walnuts and 1/4 cup each fresh basil and mint. Season with salt and pepper and toss.

PEACH SALAD (KATHY'S)

Steps:

• 1. In large bowl combine pie filling, drained peaches, and pineapple. Stir in marshmallows, condensed milk, extract, and cool whip. Or use 3/4 cool whip, save the rest for the top with the nuts. If you want, you can garnish with extra peach slices. This freezes well.
• 2. My daughter will eat this if I omit the marshmallows. I buy a 16 ounce cool whip, use what I need for the recipe, and then put some into the remaining cool whip in the container for her before adding the marshmallows to mine. There is never enough left to freeze!

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.