Creamy Peach Salad Food

CREAMY PEACH SALAD

Steps:

• Whisk 1/4 cup each buttermilk and sour cream with 1/2 teaspoon lemon zest and 1 teaspoon lemon juice; season with salt and pepper. Drizzle over 4 cups shredded iceberg lettuce tossed with 2 large quartered peaches. Season with salt and pepper; top with crumbled cooked bacon and finely chopped chives.

CREAMY PEACH SALAD

Steps:

• Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened.
• Blend yogurt into whipped topping; then blend in gelatin.
• Stir in peaches and nuts.
• Pour into 8x4 inch loaf pan. Chill until firm, about 3 hours.
• Garnish with additional peach slices, if desired.

GRILLED STEAK AND PEACH SALAD WITH CREAMY BLUE CHEESE DRESSING

Steps:

• Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups rosemary oil over steak, cover, and refrigerate for several hours. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling. Reserve 1/4 cup oil. Place a ridged grill pan over moderately high heat until very hot. Season the steak again and grill steak about 5 minutes per side for medium rare. Remove steak to a cutting board and let stand 10 minutes before cutting in slices.
• Brush the flesh of the peaches with remaining rosemary oil. Place cut side face down on the hot grill pan for 3 minutes. Turn over and grill the other side just for 1 minute to soften. Remove and slice peaches into wedges. Toss the greens and herbs together and divide among plates. Fan the steak slices and peach wedges on top. Drizzle the dressing over steak and peach salad, garnish with remaining 1/4 pound crumbled blue cheese. Season with freshly cracked black pepper and serve.
• To prepare the rosemary infused olive oil: Warm oil and rosemary over low heat in a small saucepan. Allow to steep for 8 minutes. Remove from heat and cool to room temperature.
• To prepare the creamy blue cheese dressing: Whisk together 1/2 pound blue cheese with sour cream, lemon, vinegar and cayenne until smooth. Fold in chives, cover, and chill until ready to serve.

PEACHES 'N' CREAM SALAD

Steps:

• In a bowl, dissolve gelatin in water; add orange juice. Refrigerate until partially set. Prepare topping mix according to package directions. In a bowl, beat cream cheese until smooth; fold in whipped topping and pecans if desired. Fold into gelatin mixture. Pour into an ungreased 8-in. square dish. Refrigerate until firm. , For peach layer, dissolve gelatin in water; stir in pie filling. Chill until partially set. Carefully pour over creamy gelatin layer (pan will be full). Chill until firm.

PEACH JELLO FLUFF SALAD RECIPE

Steps:

• In a medium saucepan, whisk together Jello mix, pudding mix, and water. Cook over medium heat and bring to a boil.
• Remove the saucepan from heat and pour into a large mixing bowl. Cover with plastic wrap.
• Refrigerate until mixture has thickened (overnight or for about 4-6 hours).
• Once mixture has thickened, beat until creamy with an electric hand mixer.
• Fold in Cool Whip, marshmallows, and fruit. Chill for about an hour before serving.

CREAMY CHICKEN SALAD WITH PEACHES

Steps:

• Mix cream cheese and poppy seed dressing together in a bowl; fold in chicken, peach, walnuts, and green onions until well coated.

ARUGULA AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE

Steps:

• Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.

FLUFFY PEACH JELLO SALAD

Steps:

• 1. Dissolve small package of jello in 1 cup of boiling water. Add 8 oz. cream cheese, and stir until dissolved.
• 2. Place mixture in the refrigerator for about 1 hour, until it is thick but not completely jelled.
• 3. Fold in 8 oz. whipped topping, 1 small can of drained peaches, and 1/2 cup chopped pecans.
• 4. Refrigerate for at least 4 hours prior to serving.

PEACHES & CREAM LAYERED JELL-O SALAD

Steps:

• Drain peaches, reserving 3/4 cup juice. Chop peaches.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in reserved pineapple juice and lemon juice; pour 1-1/4 cups into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Add remaining gelatin mixture gradually to cream cheese in medium bowl, whisking after each addition until blended. Stir in peaches. Spoon over gelatin layer in pan.
• Refrigerate 4 hours or until firm. Unmold before serving to serve.