Fresh Peach Salad With Raspberry Vinaigrette Food

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.

GRILLED PEACH SALAD WITH SPINACH AND RASPBERRIES

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine olive oil, balsamic vinegar, garlic, mustard, salt, and pepper in a small container with a lid. Cover and shake vigorously to combine dressing ingredients. Set aside.
• Brush peach slices lightly with avocado oil. Place peaches, cut-side down, onto the grill; cook until grill marks form, 1 to 2 minutes. Turn each slice and cook until grill marks form, 1 to 2 minutes more. Remove from grill
• Divide spinach between 4 salad plates. Top each salad with 4 grilled peach slices. Evenly distribute raspberries and top with some almonds. Drizzle each salad evenly with dressing.

FRUIT SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• In a blender, process raspberries until pureed. Strain to remove seeds. Return puree to the blender. Add the jam, vinegar and lemon juice; cover and process until smooth. Add the oil, salt, pepper and nutmeg; cover and process until blended. Serve with fruit.

WINTER SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• For the Salad:.
• Combine the spinach, lettuce, orange, apple, kiwifruit (if using), and pecans in a large bowl; toss gently.
• Pour Raspberry Vinaigrette over the spinach mixture just before serving.
• For the Vinaigrette:.
• Combine all ingredients in a jar; cover tightly, and shake vigorously. Cover and chill thoroughly. (Makes 1 cup of vinaigrette).

HUNTER'S SALAD WITH RASPBERRY VINAIGRETTE AND CANDIED PECANS

Steps:

• Combine olive oil, vinegar, juice concentrate, Dijon mustard, salt and pepper in a bowl.
• Whisk vigorously until well mixed.
• Combine greens, cheese, onion and pecans in a serving bowl.
• Pour dressing over and toss to coat the greens.
• Serve immediately.
• For the Candied Pecans, whisk egg whites, sugar, cinnamon and cayenne pepper in a bowl until slightly frothy.
• Add pecans and toss to coat well.
• Spray a baking sheet lightly with nonstick cooking spray.
• Spread pecans in a single layer on the baking sheet.
• Bake at 275F for 30 minutes, turning the pecans every 10 minutes.
• Remove from the oven and cool completely.
• Crumble the mixture into to separate pieces.
• Use 2/3 cup of the pecans in the salad.
• Store the remaining pecans in an airtight container in the refrigerator.