Peach Salad with Raspberry Vinaigrette Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 25, 2013
I had to improvise a lot with this recipe to use what I had on hand. I used red leaf lettuce, green onion, parmesan cheese and nectarines instead of peaches. I did use the almonds, but I toasted them at 350 degrees for 8-10 minutes - until fragrant and lightly golden. It was a great salad, and at least somewhat similar to this recipe. I made the dressing for Strawberry and Feta Salad by MSCHEF, also on this site. The salad paired wonderfully with our grilled NY strip steaks.
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Photo by bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA
Living In: Dublin, Ohio, USA

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Photo by Raquel Teixeira
Reviewed: Oct. 13, 2014
Easy and delicious. I loved it and didn't change a thing. Thanks!!
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Photo by Raquel Teixeira

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada
Reviewed: Jul. 28, 2014
Very refreshing summer salad.
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Photo by Deb C
Reviewed: Sep. 12, 2013
The flavor combination of the spinach, almonds, cheese & ripe peaches, drizzled with a quality raspberry vinaigrette is perfection. We loved this.
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA
Photo by Marianne
Reviewed: Aug. 6, 2013
This salad makes me want to have a dinner party because it is definitely a high-end type of salad! It was delicious! I used Fresh Raspberry Balsamic Vinaigrette from this site and used Trader Joe's Pecorino and Romano Parmesan Blend cheese. Of course, it didn't hurt that the peaches were fresh and sweet! We loved this combination! I think I could even eat this for breakfast!
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Photo by Marianne

Cooking Level: Intermediate

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