Peachy Pecan Salad Food

PEACHY PECAN SALAD

Steps:

• Divide the salad greens, oranges and pecans among four individual salad plates. In a small bowl, whisk the yogurt, mayonnaise and vinegar; drizzle over salads.

PEACH, FETA AND PECAN SALAD

Steps:

• Wash and dry the mixed spring greens and set aside.
• Slice peaches, dice feta and mince the red onion.
• Whisk together olive oil, white wine vinegar, honey and black pepper.
• Toss half the dressing over the mixed greens. Add all the rest of the ingredients to the mixed greens and toss with remaining dressing.

PEACH-PECAN BARS

Steps:

• Preheat the oven to 350˚ F. Line a 9-by-13-inch baking pan with foil and butter the foil.
• Cook the peaches with the water and golden syrup in a saucepan until thick and jammy, mashing if needed, about 12 minutes.
• Combine the flour, pecans, confectioners' sugar, baking powder and salt in a bowl. Work in the cut-up butter until moist clumps form.
• Press two-thirds of the dough into the pan pan. Spread the peach mixture on top and sprinkle with the remaining dough. Bake at 350˚ F until browned, 40 to 45 minutes. Let cool completely in the pan, then lift out of the pan using the foil. Cut into bars.

PEACH AND PECAN SALAD

Steps:

• In a small bowl, add the cider vinegar and shallot and season with salt and pepper. Gently whisk in the olive oil until completely incorporated.
• Place the peaches, lettuce leaves, pecans, goat cheese and dressing in a large bowl. Toss well to distribute the dressing. Divide the salad onto 4 salad plates. Serve immediately.

NECTARINE PECAN SALAD

Steps:

• In a large bowl, combine the romaine, nectarines, pecans and feta cheese. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.

FRESH PEACH AND PECAN CHICKEN SALAD

Steps:

• Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
• Serve immediately on lettuce leaves.

PEACH AND WALNUT (OR PECANS) SALAD

Steps:

• Drain peaches in a colander over a bowl, reserving 1/4 cup juice.
• Combine the reserved juice and cream cheese, stir well with a whisk.
• Stir in nuts.
• Divide peaches among 6 lettuce lined bowls/plates.
• Drizzle 3 tablespoons cream cheese mixture over each serving, sprinkle with cinnamon.

FROZEN PEACH AND PECAN SALAD

Steps:

• Arrange peach halves in 9 x 9 cake pan, hollow sides up.
• Mix cream cheese, mayo, pecans, and whipped cream together and pour over peaches Freeze about 3 to 4 hours.
• Serve on crisp lettuce leaves.