Peachy Tossed Salad Recipe

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Peachy Tossed Salad Recipe
Peachy Tossed Salad Recipe photo by Taste of Home
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Peachy Tossed Salad Recipe

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4 1
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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
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/4 cup orange juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons plain yogurt
  • 1 tablespoon grated orange peel
  • 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

Directions

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. Yield: 16 servings.
Originally published as Peachy Tossed Salad in Taste of Home August/September 2001, p33

Nutritional Facts

1 cup: 92 calories, 8g fat (1g saturated fat), 1mg cholesterol, 113mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 1/4 cup orange juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons plain yogurt
  • 1 tablespoon grated orange peel
  • 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
  1. In a blender, combine the first eight ingredients. While processing, gradually add oil in a steady stream. Process until blended.
  2. In a large salad bowl, combine the spinach, lettuce, peaches and bacon. Drizzle with dressing; toss to coat. Serve immediately. Yield: 16 servings.
Originally published as Peachy Tossed Salad in Taste of Home August/September 2001, p33

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