Tossed Salad With Peaches Recipes

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

Steps:

• In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.

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.

CLASSIC TOSSED SALAD

Steps:

• Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
• In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.