Peach Salad Recipes

SPINACH SALAD WITH PEACHES AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
• Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.

FRESH PEACH SALAD

Steps:

• Add the oil, vinegar, honey and mustard to a jar with a lid. Add the shallot and season with salt and pepper. Close the jar and shake until combined. (See Cook's Note.)
• Layer the peaches, pecans, Gouda and arugula in a large bowl. Pour the dressing over the top, then toss until everything is coated. Transfer to a serving bowl and serve immediately.

MILLIONAIRE PEACH SALAD

Steps:

• Beat cream cheese and powdered sugar with a hand-held mixer until smooth.
• Stir in Cool Whip and dry Jello mix.
• Drain peaches, reserving 2 tablespoons of syrup. Cut peaches into bite-sized pieces.
• Stir peaches and the 2 tablespoons of syrup into the mixture.
• Stir in marshmallows. Chill at least 2 hours.
• Stir in pecans just before serving.

PEACH SALAD

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.

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.

FRESH PEACH SALAD RECIPE WITH BASIL

Steps:

• Place the peaches in a bowl. Drizzle with honey and sprinkle with salt. Toss to coat.
• Gently fold in basil and chevre. Serve immediately.

SUMMER PEACH SPINACH SALAD WITH AVOCADO, TOASTED ALMONDS + GOAT CHEESE

Steps:

• In a medium bowl, whisk together the balsamic vinaigrette: balsamic vinegar, olive oil, minced garlic, dijon and salt and pepper. Add a sweetener here if you'd like here too. I always prefer to!
• In a large bowl, add the spinach. Drizzle with desired about of balsamic vinaigrette and toss together to combine. Top salad with peach slices, diced/sliced avocado, red onion, goat cheese crumbles and toasted almonds. Toss very gently again. Serve immediately. Salad serves 4.

PEACH PRETZEL SALAD

Steps:

• Dissolve jello in boiling water.
• Stir in peaches then refrigerate for 1½ hours until partially set.
• In a small bowl, mix pretzels, sugar, and butter together.
• Press firmly into a 13 x 9 baking dish and bake at 350° for 10-12 minutes. Remove from oven and let cool completely.
• Beat cream cheese, powdered sugar, vanilla and cool whip together until smooth.
• Spread over cooled pretzel crust.
• Place in the fridge until cool.
• Spoon jello mixture over the top of the cream cheese. Spread evenly.
• Cover with plastic wrap and place in the fridge for 4-6 hours until jello has set.

PEACH JELLO FLUFF SALAD RECIPE

Steps:

• In a medium saucepan, whisk together Jello mix, pudding mix, and water. Cook over medium heat and bring to a boil.
• Remove the saucepan from heat and pour into a large mixing bowl. Cover with plastic wrap.
• Refrigerate until mixture has thickened (overnight or for about 4-6 hours).
• Once mixture has thickened, beat until creamy with an electric hand mixer.
• Fold in Cool Whip, marshmallows, and fruit. Chill for about an hour before serving.

PEACH ARUGULA SALAD

Steps:

• Place the arugula in a large bowl, top with peaches, yellow pepper and walnuts. In a small bowl whisk the olive oil with the balsamic, lemon juice, salt and pepper and drizzle over the salad.