Summer Salad with Peaches and Creamy Raspberry Vinaigrette

June 21, 2009

A great way to eat even more ripe peaches. Add grilled chicken and you’ve got a cool, light meal in a bowl.

  • Spring Mix and/or Baby Spinach
  • Avocadoes
  • Red Onion
  • Peaches
  • Gorgonzola
  • Walnuts
  • Olive Oil
  • Raspberry Vinegar
  • Salt/Pepper
  • Sugar
  • Cream
  • Rum and Coke is optional

Start with about half a cup of olive oil.


Add about a quarter cup of vinegar.


Season with salt and pepper.


Add a couple of teaspoons sugar. Whisk until well blended.


Slowly whisk in a quarter cup of cream.


Dump the lettuce into a big bowl.


Slice the onion into thin rings and add to lettuce.


Slice the avocado, lengthwise around the pit. Twist gently to separate the halves. Cut into wedges and remove the peel.


Add avocado slices to the lettuce mixture.


Sprinkle with crumbled gorgonzola cheese.


Slice peaches…


…and arrange on top.


Sprinkle walnuts over the whole thing.

Serve with the dressing.

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{ 2 comments… read them below or add one }

1 Olga @ MangoTomato June 24, 2010 at 10:27 am

I was wondering what that beverage was :)
The salad looks incredible. Interesting idea on adding cream to the dressing: I’m sure it was silky and rich!
The only change I’d make would be to toast the nuts prior to adding them to the salad.

Reply

2 Karen Bove June 24, 2010 at 10:40 am

I’m just too lazy to toast the nuts but it sure would be good!

Reply

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