Recipe by ellie
"Real light and refreshing either as starter or side salad. Easily doubles. I have used Parmesan instead of Asiago cheese. Nuts can be left out. I have also used pecans."
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1 (10 ounce) package
sliced red onion
grated Asiago cheese
raspberry vinaigrette dressing
salt and ground black pepper to taste
fresh peaches, sliced
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.
The flavor combination of the spinach, almonds, cheese & ripe peaches, drizzled with a quality raspberry vinaigrette is perfection. We loved this.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Salad with Raspberry Vinaigrette
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 74
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