Green Peach Salad With Simple Lime Dressing Food

GREEN SALAD WITH DRESSING

Steps:

• Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
• Toss together mangoes, romaine, and cucumber with dressing, to taste.

NECTARINE AND AVOCADO SALAD WITH GINGER-LIME DRESSING

Steps:

• Divide the greens into 4 large bowls. Place the nectarines, avocado, wheat berries, sliced onion, and tofu on top of the greens.
• Whisk together the dressing ingredients and season to taste with salt and pepper. Drizzle the dressing onto the salads and serve.

SIMPLE LIME SALAD DRESSING

Steps:

• Mix all together until the sugar has dissolved then serve over salad ingredients of your choice.

GREEN PEACH SALAD WITH SIMPLE LIME DRESSING

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.

NECTARINE FRUIT SALAD WITH LIME SPICE DRESSING

Steps:

• In a small bowl, whisk the first 5 ingredients. Place nectarines, grapes and mint in a large bowl. Drizzle with honey mixture; stir gently. Refrigerate, covered, 1-2 hours. For topping, mix mascarpone, confectioners' sugar, milk and vanilla. Serve fruit salad with topping, pistachios and additional mint leaves.

PEACH AND CORN SALAD WITH FRESH MINT AND LIME

Steps:

• Fill a medium-sized pot at least the width of your corn cobs with water and bring it to a boil over high heat. Add corn and cook until kernels are firm but tender, or to the doneness you like, about 3-5 minutes.
• In a small bowl, whisk together lime juice, olive oil, mint, salt, and pepper until combined. Taste and season with additional salt and pepper as desired. Set aside.
• Wash lettuce and spin in a salad spinner if you have one. If not, allow to dry in a colander.
• Place chopped lettuce in a large wooden salad bowl.
• Transfer corn to a cutting board and slice off the kernels.
• Add corn to the bowl of greens. Add sliced peaches, then drizzle the dressing over the top. Toss to coat. Serve immediately.

SIMPLE GREEN SALAD AND VINAIGRETTE DRESSING

Steps:

• Place all of the vinaigrette dressing ingredients into a small jug or jar and whisk together for a few seconds, until combined.
• Place all of the salad ingredients into a large serving bowl and toss together.
• Serve the salad dressing with the salad.

TOMATO AND PEACH SALAD WITH LIME-BALSAMIC DRESSING

Steps:

• On a serving platter, arrange the tomato and peach slices in a circular pattern, alternating tomato and peach slices. Scatter red onion over the top. Sprinkle with cilantro and red pepper flakes. Season with salt and fresh ground pepper.
• In a small mixing bowl, whisk together the oil, vinegar, lime juice and sugar. Season to taste with salt and pepper. Add more lime juice and/or sugar as needed.
• Drizzle dressing evenly over top of salad just before serving.

BASIL PEACH SALAD DRESSING.

Steps:

• Mix together all of the ingredients except the peach.
• Peel the skin off the peach by putting it in boiling water for about 30 seconds, then dunk it in cool water.
• Slice the fruit, and mash it together to make a kind of paste. If you want a less chunky texture you can do this in a food processor or blender. I just squished it with a fork.
• Mix the vinaigrette mixture into the peach until well combined and use as a salad dressing. :).

MEXICAN GREEN BEANS WITH CILANTRO-LIME DRESSING

Steps:

• Prepare the red onions - This step is totally worth the time! Thin slice the onions and add to an ice water bath with salt for 30 minutes. This reduces the sharp "bite" of the onions and mellows them.
• Prepare the dressing - Add dressing ingredients to the bowl of a small food processor.
• Purée the dressing - Pulse/process the dressing ingredients until very smooth. Season with salt and pepper to taste.
• Steam the green beans - Add the green beans to a saucepan with about 1 cup of water. Steam the green beans 3-5 minutes according to preference. Alternatively, you can use an electric steamer. Salt the green beans to taste.
• Finish the green bean salad - Add salad ingredients to a large bowl, toss with cilantro-lime dressing, and garnish with additional pepitas and cotija as desired.

GREEN TOMATO SOUTHWESTERN PANZANELLA SALAD WITH CILANTRO LIME DRESSING {GF}

Steps:

• Heat a large pan over medium heat and dizzle with about 2 teaspoons olive oil. Place cubed bread into the hot pan and sprinkle with a pinch of salt and pepper. Toast the bread for about 15 minutes, or until bread is crispy on the outside. Let cool.
• Add the remaining salad ingredients into a large bowl and then add in the cooled bread cubes.
• Add all of the cilantro lime dressing ingredients into a blender and blend until combined.
• Pour dressing over the bread and vegetable mixture and stir until everything is combined.

SWEET PEACH SALAD DRESSING

Steps:

• Combine the Sweet Peach Salad Dressing ingredients in a blender or small food processor until very smooth. Taste and adjust the seasoning, adding more honey or salt as desired. Set aside to allow flavours to blend.

SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE

Steps:

• First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
• Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
• Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.

GRILLED CORN, PEACH AND SPINACH SALAD WITH HONEY LIME DRESSING

Steps:

• In a small bowl, whisk together all dressing ingredients until smooth. Set aside.
• Spray each side of the corn with non-stick spray. Sprinkle salt and pepper over each ear of corn.
• Broil or grill the corn for about 5-8 minutes per side, until it starts to brown. Remove from oven and set aside to cool.
• Slice kernels off the corn and place in a salad bowl. Add spinach, peaches and shallots.
• Drizzle dressing over the salad. (You may not need all of it, start with half and see how much more you need.)
• Serve immediately.
• Dressing can be made a couple of days ahead of time and stored in the fridge in an airtight container.
• Corn can be grilled a day or two ahead of time.

FRESH GREEN SALAD WITH LIME-LEMON DRESSING

Steps:

• Place all the ingredients on a platter and drizzle on the dressing before serving.

CHIPOTLE TOFU, PEACH, AND CORN SALAD WITH FETA AND CILANTRO LIME DRESSING

Steps:

• Preheat the oven to 400 F and lightly grease a 9×13-inch glass baking dish with olive oil. Combine the chipotles, adobo sauce, lime juice, balsamic vinegar, garlic, salt, pepper, smoked paprika, and oil in a food processor fitted with the 'S' blade. Process until smooth. Place the cubed tofu in the baking dish and pour the chipotle sauce over top. Toss to coat. If possible, set aside to marinate for 30 minutes. Bake for 20 minutes. Remove from the oven and set aside.
• cilantro lime dressing: In a blender, combine the oil, pepitas, apple cider vinegar, lime juice, cilantro, garlic, salt, cumin, honey, and water. Blend until very smooth. Add more water to thin, if desired. Pour into a jar and secure the lid until ready to serve.
• Place the chopped lettuce in a big salad bowl. Top with the peaches, avocado, corn, feta, and chipotle tofu. Drizzle with some of the dressing and enjoy.