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Tossed Salad with Peaches

Here's a colorful salad with a wide range of tastes and textures that go together so well. There are sweet peaches, tart lemon, tangy vinegars and all kinds of crunch from greens, bacon and nuts. —Denise Elder, Hanover, Ontario
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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 bacon strips, cooked and crumbled
  • 1/3 cup chopped pecans, toasted


  • Slice 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.
  • In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat.
  • Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans.
Nutrition Facts
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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Average Rating:
  • sschroe
    May 16, 2013

    No comment left

  • DianaChlebowski2
    Aug 20, 2012

    This was delish. I loved the bacon in it. I added candied pecans and a bit or Gorgonzola it went perfect with grilled pork chops.

  • Sherri Duran
    Aug 2, 2011

    I did not think I would like the dressing as it was a vinegar and oil with a blended peaches added. It reminded me of a salad you would order in a restaurant and pay 10.00 or more for. I did not have bacon so I did not put that in. It was a great salad. So for those who like peaches Enjoy

  • LSU1950
    Jun 19, 2010

    No comment left

  • pissed
    May 7, 2010

    No comment left