Here’s the peach recipe I promised earlier this week. This was such a great salad. Craig had real doubts about it, he really wasn’t
expecting to like it and he ended up loving it. I made this while I was at the cottage in Port Austin last weekend. The wind coming off the lake
was so strong all weekend and it was pretty cool Saturday evening, so we did one of my favorite things, lit a roaring fire in the fireplace and had all the
windows open with the sound of the waves crashing on the beach. So here’s a picture of the salad dressing ingredients with the fireplace in the
I love to puree fruit to make a salad dressing. It generally gives the dressing a nice consistency and then you can use considerably less oil in the dressing than you usually would. It’s also a great way to use fruit that is getting a bit too ripe. A red onion would add some nice color to this salad, but since I still am lucky enough to have some Vidalia onions on hand, that’s what I used. When I served the salad I drizzled the dressing over the salad rather than tossing it because the dark dressing doesn’t make the salad look that appetizing sometimes. If you aren’t a fan of blue cheese, feta cheese works nicely too. The cashews on the salad were a nice addition, but if you are trying to cut the fat and calories from you meals, this could easily be omitted and you would still enjoy a really great salad.
1 small head leaf lettuce
½ medium onion chopped or sliced
1/3 cup crumbled blue cheese
1 medium peach, sliced with skin on
¼ cup cashew pieces
1 medium ripe peach, peeled
3 tablespoons balsamic vinegar
1 tablespoon olive oil
A pinch of salt, optional
Tear lettuce into bit size pieces and toss into salad bowl or divide into individual salad bowls or plates. Add onion, blue cheese, peaches and cashews. Add all dressing ingredients to a blender or small food processor and blend until smooth. Drizzle dressing over salad.
I hope you enjoy this as much as I did!! Karen