Peach Salad with Raspberry Vinaigrette

Peach Salad with Raspberry Vinaigrette

6
ellie 0

"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."

Ingredients 10 m {{adjustedServings}} servings 169 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Combine spinach, almonds, onion, and Asiago cheese in a large bowl. Drizzle dressing over salad and season with salt and pepper. Add peaches and toss.
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Reviews 6

  1. 8 Ratings

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bellepepper
8/25/2013

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.

DIZ♥
11/18/2014

A very colorful and attractive salad. It wasn’t bad, but not one that I would make again. Sorry.

Raquel Teixeira
10/13/2014

Easy and delicious. I loved it and didn't change a thing. Thanks!!