Best 3 Tossed Salad With Peaches Recipes

Indulge in a delightful culinary journey with our diverse collection of tossed salad recipes featuring the sweet and juicy goodness of peaches. From the classic combination of ripe peaches, crisp greens, and tangy vinaigrette to innovative twists with grilled peaches, creamy goat cheese, and candied pecans, our recipes offer a symphony of flavors and textures that will tantalize your taste buds.

Uncover the secrets of creating a perfect tossed salad with peaches, ensuring that each bite delivers a harmonious balance of sweetness, acidity, and freshness. Discover the art of selecting the ripest peaches, choosing the right greens for maximum crunch and flavor, and crafting a homemade vinaigrette that elevates the entire dish.

Explore the versatility of peaches as you venture into creative salad variations. Experiment with grilled peaches that add a smoky, caramelized touch, or incorporate creamy goat cheese for a luxurious richness that complements the sweetness of the fruit. Elevate your salad with the crunch of candied pecans or walnuts, adding a delightful textural contrast.

Our recipes cater to various dietary preferences, offering both vegetarian and vegan options. Whether you prefer a light and refreshing lunch or a hearty and satisfying dinner, our tossed salad with peaches will leave you feeling nourished and satisfied. Each recipe is carefully crafted to ensure ease of preparation, with step-by-step instructions and helpful tips to guide you through the cooking process.

So, embark on a culinary adventure with our delectable tossed salad recipes featuring peaches. Treat your palate to a symphony of flavors and textures, and enjoy the goodness of fresh produce in every bite.

Let's cook with our recipes!

SPINACH SALAD WITH PEACHES AND PECANS

Spinach Salad with Peaches and Pecans image

A perfect summer salad with ripe peaches, baby spinach, and roasted pecans

Provided by Robin Durawa

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

¾ cup pecans
2 ripe peaches
4 cups baby spinach, rinsed and dried
¼ cup poppyseed salad dressing

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.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 11.4 g, Cholesterol 5.3 mg, Fat 22.6 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 131.9 mg, Sugar 7.2 g

PEACHY TOSSED SALAD

Peachy Tossed Salad image

I like to serve this refreshing salad in the summer, when the lettuce in my garden is fresh and sweet peaches are in season. It's a real treat, especially when served with pork. -April Neis, Lone Butter, British Columbia

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1/4 cup orange juice
2 tablespoons cider vinegar
2 tablespoons plain yogurt
1 tablespoon grated orange zest
2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 to 3/4 cup olive oil
8 cups torn fresh spinach
8 cups torn Bibb or Boston lettuce
4 medium peaches, peeled and sliced
4 bacon strips, cooked and crumbled

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.

Nutrition Facts : Calories 92 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 113mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

KALE SALAD WITH PEACHES AND CORNBREAD CROUTONS

Kale Salad With Peaches and Cornbread Croutons image

This Southern-inspired tossed salad contrasts bitter greens with plump peaches, piquant blue cheese and crispy cornbread crumbs. Seasoned with smoked paprika, onion powder and a hefty dose of pepper, the cornbread crumbs bring serious flavor and texture. While they could be roasted in the oven, sautéeing them in a skillet allows you to better monitor their doneness, and turns the tiniest crumbs brown and extra crunchy while the larger pieces toast until golden but still tender. Sprinkle leftover croutons over salad greens, raw sliced tomatoes or any range of roasted vegetables.

Provided by Alexa Weibel

Categories salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
Kosher salt (Diamond Crystal) and black pepper
4 to 5 ounces store-bought or homemade cornbread, torn into small pieces (about 2 cups)
1/2 small red onion, thinly sliced
4 1/2 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
1 1/2 tablespoons coarse-grain Dijon mustard
1 1/2 teaspoons honey
1 pound curly kale, destemmed and torn into bite-size pieces (about 8 packed cups)
2 large ripe peaches (or nectarines), halved, pitted and sliced into thin wedges
4 ounces tender blue cheese, such as Gorgonzola, crumbled

Steps:

Prepare the cornbread croutons: In a medium bowl, whisk 3 tablespoons olive oil with the paprika, onion powder and 1/2 teaspoon each salt and pepper. Add the cornbread pieces, crumbling them gently between your fingers as you do. Using a rubber spatula, fold the mixture gently until evenly coated. (The croutons will crumble, but do not panic: The smaller size means more crispy bits.)
Heat a large skillet over medium-high. Add the cornbread mixture and cook, stirring occasionally, until crisp and golden, 5 to 6 minutes. Transfer to a paper towel-lined plate to cool.
Make the dressing: In a large bowl, stir together the red onion, olive oil, vinegar, mustard and honey with 1/2 teaspoon salt and 1/4 teaspoon pepper. (You should have 3/4 cup dressing.)
Add the kale to the dressing and toss to coat. Then, using your hands, assertively massage the kale until tender. Add the peaches and blue cheese, and toss to coat. Season with salt and pepper.
Transfer salad to a shallow platter or individual plates, and top with half the crispy cornbread crumbs. Serve with remaining cornbread crumbs, passing them at the table.

Tips:

Choose ripe, juicy peaches: This will ensure the best flavor and texture in your salad.
Use a variety of greens: This will add color, texture, and flavor to your salad. Some good options include romaine lettuce, arugula, spinach, and radicchio.
Add some crunch: This can be done with nuts, seeds, or crispy vegetables such as celery or cucumber.
Don't forget the cheese: A little bit of cheese can add a lot of flavor and richness to your salad. Some good options include goat cheese, feta, or Parmesan.
Dress it up: A simple vinaigrette or lemon-tahini dressing is a great way to finish off your salad.

Conclusion:

Tossed salad with peaches is a delicious and refreshing salad that is perfect for summer. It is easy to make and can be customized to your liking. With its combination of sweet peaches, crunchy greens, and creamy cheese, this salad is sure to be a hit at your next gathering.