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Peachy Tossed Salad Recipe

Peachy Tossed Salad Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:16 servings


  • 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 or canola oil
  • 8 cups torn fresh spinach
  • 8 cups torn Bibb or Boston lettuce
  • 4 medium fresh peaches, peeled and sliced
  • 4 bacon strips, cooked and crumbled


  • 1. In a blender or food processor, combine the first eight ingredients. While processing, gradually add oil in a steady stream. Process until sugar is dissolved. In a salad bowl, combine the spinach, lettuce, peaches and bacon. Drizzle with dressing; toss to coat. Serve immediately. Yield: 16 servings.

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.

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