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10 servings, 1-1/4 cups each
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Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
To keep the sliced fresh peaches from turning brown, toss in a separate bowl with 3 Tbsp. of the dressing, then add to salad.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Made this to go with tilapia last night. I made my own vinaigrette dressing using fresh strawberries and a strawberry balsamic vinegar/oil/honey combination. The fresh dressing was amazing. I grilled the peaches and added a handful of blueberries too. I forgot to add the onions, and it was fine without, in fact my husband, who loves onions, said he was glad I didn't add them. I would highly suggest making your own dressing, but I'm sure the bottled dressing would be great if you have it on hand.
Both my husband and I loved the salad. Added some crumbled bacon to give some protein. Will try it next time with grilled chicken strips. Yummy just as it is though.
This salad is excellent. Thought it would be just a basic salad but flavor of the peaches is so good with the raspberry dressing- everyone loved it so much we made it again the same week. Very easy to put together for last minute meals!!!