Peach Caprese Salad

CREDIT

Peach Caprese Salad

Ingredients 

For Vinaigrette:

• 4 TB white balsamic vinegar
• 2 TB extra virgin olive oil
• 1 TB minced fresh basil
• 1 tsp freshly ground peppercorns
• Pinch coarse kosher or sea salt, to taste

For Salad:

• 2 large ripe, but not overly ripe peaches, sliced with skin on, almost 1/2 in. thick
• 1 ball fresh mozzarella, sliced
• 1 bunch fresh basil

Instructions

• Mix: Combine all the ingredients for the vinaigrette, and set aside in refrigerator.
• Layer: Arrange slices of peaches, mozzarella, and fresh basil leaves on top of each other.
• Drizzle and Serve: Drizzle the vinaigrette on top, and enjoy!

Notes

Grilled Peach Option: Heat grill to high. Once hot, set peach slices on top, and cook just until grill marks appear. Don't overcook.
I came across this delicious recipe on Chewoutloud.com and I can't wait to try it! Yummy!
And no cooking required! 

Summer Caprese Salad One of the top salad pins on Pinterest!

PREP TIME

15 minutes

TOTAL TIME

15 minutes

Ingredients

•  3 large tomatoes  sliced
•  1 pound fresh mozzarella sliced
•  2 large peaches sliced
•  1 small seedless cucumber sliced and cut in half
•  1/2 cup grape or cherry tomatoes cut in half
•  1/4 cup red onion slices
•  1/3 cup fresh basil leaves
•  Kosher salt and freshly ground black pepper
•  *Balsamic glaze for drizzling

Instructions

1. Arrange tomatoes, fresh mozzarella, peaches, cucumbers, grape tomatoes, red onion, and basil leaves. Season with salt and black pepper, to taste. Drizzle with balsamic glaze. Serve immediately.

credit

*DeLallo Modenacrem Balsamic Glaze

Best Ever Strawberry Spinach Salad

CREDIT

PREP TIME: 25 MINSCOOK TIME: 5 MINSTOTAL TIME: 30 MINS

INGREDIENTS

Candied Pecans

• 1 tablespoons butter
• 1 tablespoons packed light brown sugar
• 1/2 cup pecan halves
• pinch salt

Dressing

• 2 tablespoons granulated sugar
• 1/4 cup extra light tasting olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika

Salad

• 10 ounces fresh baby spinach - rinsed, dried and torn into bite-size pieces
• 1/4 small red onion, sliced
• 1 quart fresh strawberries, hulled and quartered
• 1/2 cup fresh blueberries
• 1/2 avocado, cut into bite-sized pieces
• 1/2 (5 ounce) package blue cheese crumbles

INSTRUCTIONS

1. Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.
2. In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes.
3. Spread onto silpat or parchment paper. Separate pecans. Allow to cool.
4. Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.
5. In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad, and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side.
6. Refrigerate for 15 minutes before serving (or serve immediately).
7. Serve with the remaining dressing on the side. Enjoy!

DONNA'S NOTES:

1. I love to snack on the candied pecans and they are great on ice cream so I double the candied pecan recipe and save 1/2 for later. The recipe as written will allow about 5 candied pecans per serving.
2. The dressing may solidify in the refrigerator. It is best to allow dressing to sit on the counter. Shake well before using.
3. If you are making the salad ahead. Prep the salad ingredients and refrigerate. Then dress the salad about 15 minutes before serving. This will help keep the spinach from wilting.
4. Mozzarella, feta or goat cheese are also amazing on this salad.
5. Lighten it up by subbing plain pecans for the candied ones and eliminate the sugar from the dressing.
6. Add sliced grilled chicken for a fabulous summer meal.

http://www.theslowroasteditalian.com/2016/05/best-ever-strawberry-spinach-salad-recipe.html