Thursday, August 25, 2011

Peach Pecan Summer Salad

Pair fresh peaches and blueberries with pecans and salad greens and toss them together for a great summer salad.  I call it a 'girlfriend salad'...the kind of salad that makes a perfect lunch for the girls.   And if you want to make it a little 'special', serve it up in an ice-bowl

 Peach Pecan Summer Salad
  • 6-8 cups mixed greens
  • 2 fresh peaches, peeled and sliced
  • 1/2 cup blueberries
  • 2 slices red onion, separated into rings and chopped into bite-size pieces
  • 1/2 cup caramelized pecans*
  • 1/3 cup crumbled feta cheese (optional)
  1. Combine salad ingredients in large bowl.
  2. Toss with citrus poppy seed dressing just before serving...or serve dressing on the side.
Citrus Poppy Seed Vinaigrette
  • 1/4 cup orange juice
  • 2 Tablespoons white wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 cup olive oil
  • 1 Tablespoon poppy seeds
  1. Combine orange juice, vinegar, sugar, mustard, and salt in blender.  Cover and blend until smooth.
  2. With blender running, slowly add oil. Blend until thickened and smooth.  
  3. Stir in poppy seeds.
  4. Serves 4-6
*To caramelize pecans, combine 1/2 cup pecans with 2 Tablespoons sugar in a large frying pan. Cook over medium heat, stirring constantly until sugar melts to a golden syrup and roasts the pecans (about 5 minutes). Turn onto parchment paper; cool and break into pieces.