Some people say that peaches should never be eaten before the Fourth of July. All I can say is in Las Vegas peaches are plenty delicious right now! You know that peaches are ripe and ready to eat when they are a deep golden color and have a slight give to the flesh when you gently squeeze the peach. Below is a wonderful fresh peach salad to try this summer.
Tossed Salad with Peaches
Taste of Home
TOTAL TIME: Prep/Total Time: 30 min.YIELD:12 servings
- 4 medium ripe peaches, peeled
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 2 tablespoons cider vinegar
- 1 tablespoon rice vinegar
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 6 cups spring mix salad greens
- 4 cups torn romaine
- 1 small red onion, halved and thinly sliced
- 1/2 cup thinly sliced cucumber
- 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 1/3 cup chopped pecans, toasted
- 1Slice 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.
- 2 In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat.
- 3Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans. Yield: 12 servings.
3/4 cup: 127 calories, 10g fat (1g saturated fat), 3mg cholesterol, 131mg sodium, 8g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
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