Peach Salad With Raspberry Vinaigrette Food
TOSSED SALAD AND RASPBERRY VINAIGRETTE
Provided by Trisha Yearwood
Categories side-dish
Time 10m
Yield 4 to 6 Servings
Number Of Ingredients 12
Steps:
- For the salad: Place the salad greens in a large bowl. Mix in the cranberries, walnuts, mandarin oranges, grape tomatoes and feta.
- For the vinaigrette: Combine the raspberries, vinegars, sugar and mustard in a blender until smooth. Slowly stream in the oil until combined.
- Toss the salad with the vinaigrette before serving.
PEACH SALAD WITH RASPBERRY VINAIGRETTE
Real light and refreshing either as starter or side salad. Easily doubles. I have used Parmesan instead of Asiago cheese. Nuts can be left out. I have also used pecans.
Provided by Elaine Sammeroff
Categories Vinaigrette Dressing
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Combine spinach, almonds, onion, and Asiago cheese in a large bowl. Drizzle dressing over salad and season with salt and pepper. Add peaches and toss.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 19.8 g, Cholesterol 6 mg, Fat 8.2 g, Fiber 3.2 g, Protein 6.4 g, SaturatedFat 1.7 g, Sodium 576.3 mg, Sugar 15.1 g
HUNTER'S SALAD WITH RASPBERRY VINAIGRETTE AND CANDIED PECANS
Make and share this Hunter's Salad With Raspberry Vinaigrette and Candied Pecans recipe from Food.com.
Provided by Impera_Magna
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 280.8, Fat 27.2, SaturatedFat 4.4, Cholesterol 12.6, Sodium 360.1, Carbohydrate 7.9, Fiber 3, Sugar 4, Protein 4.9
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