Tossed Salad With Peachy Vinaigrette Food

PEACHY TOSSED SALAD

Steps:

• In a blender, combine the first eight ingredients. While processing, gradually add oil in a steady stream. Process until blended., In a large salad bowl, combine the spinach, lettuce, peaches and bacon. Drizzle with dressing; toss to coat. Serve immediately.

YOUR BASIC TOSSED SALAD

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

40 BEST SALAD RECIPES

Steps:

• Make ahead instructions: Almost all of these salads can be made ahead of time. My biggest suggestion is to store the ingredients separately from the dressing, and toss when ready to serve. To prep ahead of time, you can chop up all the ingredients and store in an airtight container in the refrigerator.
• How to store: If you do have leftovers, most salad can be stored in an airtight container in the refrigerator for up to 4 days. Refer to the specific recipe post for complete storing instructions.
• How to customize. Most salad recipes are versatile and completely customizable. You can add in different vegetables or add in extra protein such as grilled chicken, grilled shrimp, salmon, or tofu.

TOSSED SALAD CUBANO

Steps:

• Arrange tomatoes, onion, lettuce, and radishes on a serving platter, or toss them together in a salad bowl.
• Using a blender, mix together garlic, olive oil, vinegar, lime juice, salt and pepper to make a vinaigrette type dressing.
• Chill the salad and dressing until ready to serve.

TOSSED GREENS WITH HERB VINAIGRETTE - HEALTHY OPTION

Steps:

• Blend ingredients for dressing in food processor until smooth. Hold refrigerated at 40 degrees F or below until ready for use.
• Toss greens together. Refrigerate at 40 degrees F until ready to use.
• Toss in dressing just prior to serving.

TOSSED SALAD WITH PEACHES

Steps:

• Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat. , Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans.

TOSSED SALAD WITH PEACHY VINAIGRETTE

Steps:

• Place the salad greens, strawberries and peanuts in large salad bowl.
• Drain and if desired rinse peaches; reserve 2 Tbsp of the syrup.
• Place 10 peach slices in bowl with greens.
• In blender container, add remaining peach slices, reserved syrup, vinegar, oil, sugar and pepper.
• Cover and blend on high about 15 seconds or until smooth.
• Pour the peach sauce over salad ingredients; toss and serve.

TOSSED SALAD AND RASPBERRY VINAIGRETTE

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.