Peaches Greens Salad Recipes

GREEN PEACH SALAD WITH SIMPLE LIME DRESSING

Steps:

• In a medium bowl, whisk the oil, lime juice and salt until emulsified. Toss the peach slices and chiles, if using, with the dressing. Cover and chill for at least 10 minutes before serving. Serve with cottage cheese or another soft cheese, adding a last sprinkle of salt.

PEACHES & GREENS SALAD

Steps:

• Toss salad greens with all remaining ingredients except cheese in large bowl.
• Top with cheese.

PEACHES AND GREENS WITH BUTTERMILK DRESSING

Steps:

• Microwave limes for about 30 seconds to release essential oils, and set until cool enough to handle. Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, cilantro, garlic, mayonnaise, and mascarpone cheese, and blend together until a smooth paste has formed. At this point, the limes should be cool enough to handle. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed.
• Melt the oil and butter in a saute pan over medium heat and saute the peaches lightly. Set aside to cool.
• Bang the core part of the head of lettuce on a hard surface and twist it to remove), cut into 1-inch pieces, rinsed and dried with a salad spinner. To make the bite sized pieces, cut the head of lettuce in half then with flat sides against cutting board, cut into 1-inch strips lengthwise and then 1-inch squares crosswise.
• Toss together iceberg lettuce, romaine lettuce, fresh ginger, and cucumbers. Fold in tomato wedges and cooled peaches, and crumble in blue cheese. Transfer to serving dishes and serve with buttermilk dressing on the side.

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.

GREEN PEPPERS AND PEACHES SALAD

Steps:

• Preheat your oven to 180°C/350°F/Gas 4.
• Wash, core and quarter the green peppers; spread the peppers out on a shallow roasting tray and sprinkle them with half the olive oil and the sugar. Season well and ensure that the pieces are well-coated.
• Roast in the oven for about 45-60 minutes.
• Halfway through the cooking time, you will notice that the edges of some of the peppers have turned brown and acquired a crunchy edge. Give them another good mix in, so that they do not burn and stick to the bottom of the pan.
• Remove the peppers from the oven and allow them to cool.
• Peel and pit the peaches with a sharp knife; slice them into chunky wedges; place them in a large salad bowl and mix them with the cooled green peppers.
• Toss the cumin seeds in a dry pan over a medium heat until they start popping. Do not let them turn brown as they will taste bitter.
• Crush the toasted cumin in a pestle, then mix it with the cayenne pepper and sprinkle the resulting coarse powder over the salad.
• Add the remaining olive oil and the lemon juice; stir all the ingredients well, check and - if necessary - adjust the seasoning, then serve.

MIXED GREEN SALAD WITH FRESH PEACHES, BASIL AND CHEVRE

Steps:

• Place dressing ingredients shallot through salt and pepper in the blender and puree. Drizzle in the oil mixture to blend.
• Place the salad ingredients into a large salad bowl and drizzle lightly with vinaigrette.

WARM PEACHES AND NUTS SALAD

Steps:

• Heat the olive oil in a skillet over medium heat. Cook the cabbage, carrot, squash, bell pepper, and onion in the oil until the onion is translucent, 5 to 7 minutes. Stir the red wine, almonds, and walnuts into the vegetable mixture, reduce heat to low, and simmer 5 minutes.
• While the vegetable mixture simmers, heat a small skillet over medium heat; cook the peach slices in the skillet until completely warmed, about 5 minutes.
• Place 2 cups of the baby greens on each of 2 plates. Top each portion of the greens with about half of the vegetable mixture and the warmed peaches. Drizzle each salad with about half of the raspberry vinaigrette. Serve promptly.