Peach Salad Kathys Food
PEACH SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 0
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 CAPRESE SALAD WITH BALSAMIC CHERRIES
Provided by Katie Lee Biegel
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
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.
PEACH AND CORNBREAD PANZANELLA
Provided by Katie Lee Biegel
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
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.
CHICKEN AND PEACH SALAD
I am on a healthy eating push and am collecting interesting looking healthy recipes to try out. This one looks interestingly different. So, I thought I would put it here for safe keeping. I found it in the "Healthy Eating" book put out by "The Australian Women's Weekly". I appreciated that the recipe was for one person but I am sure it can be easily scaled up.
Provided by Sarah_Jayne
Categories < 15 Mins
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine chicken, Chinese cabbage, fresh mint leaves and peach wedges in a medium bowl.
- For dressing, combine lime juice and olive oil in a small bowl.
- Toss dressing with salad and serve.
Nutrition Facts : Calories 218.8, Fat 7.6, SaturatedFat 1.4, Cholesterol 60.7, Sodium 65.8, Carbohydrate 14.8, Fiber 3.2, Sugar 8.8, Protein 24.6
KATHY'S FRUIT SALAD
Make and share this Kathy's Fruit Salad recipe from Food.com.
Provided by 2Bleu
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To the olive oil, add the lemon juice and curry powder.
- In a large serving bowl, place all the fruit. Pour oil mixture over fruit and toss gently.
- Cover and refrigerate till needed. Sprinkle the top with Splenda or sugar just before serving if desired.
Nutrition Facts : Calories 75.3, Fat 4.8, SaturatedFat 0.7, Sodium 6.1, Carbohydrate 8.8, Fiber 1.2, Sugar 5.9, Protein 0.9
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- In a small frying pan, toast your pine nuts over medium heat (watch them constantly as they will burn very easily) until golden. Stir them a few times while they are toasting so they colour evenly. Set aside to cool.
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