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Peach Salad with Raspberry Vinaigrette

Peach Salad with Raspberry Vinaigrette

  • Prep

    10 m
  • Ready In

    10 m
ellie

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

Directions

  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

bellepepper
3

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.

FruitNVeggie Girl
0

FruitNVeggie Girl

7/28/2014

Very refreshing summer salad.

Deb C
0

Deb C

9/12/2013

The flavor combination of the spinach, almonds, cheese & ripe peaches, drizzled with a quality raspberry vinaigrette is perfection. We loved this.

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