Last week was so much fun,
I had an active group at the beach house for 10 days!
Everyone pitched in with the cooking, clean-up and menu planning
We didn’t do anything fancy, just had fresh, good food
One night I threw some chopped ripe peaches into a bowl of torn fresh spinach,
crisp romaine and chopped pecans
I served it with Fleming’s Bleu Cheese Dressing on the side
My group was in heaven!
This is more of an idea than a recipe and
there are a gazillion ways you can change it up
The fresh peaches against the bright green of the spinach
really makes this dish an attention grabber
You can use walnuts, or almonds,
and add bleu cheese crumbles instead of making the dressing
or use feta cheese and a favorite vinaigrette
You can add diced red onion, thinly sliced cucumber,
or more fruit like strawberries or grapes;
grilled chicken or bacon,
Endless possibilities!
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Summer Peach Spinach Salad
Ingredients
Salad
- 4 cups fresh spinach leaves
- 1 head romaine lettuce, trimmed, washed, and crisped in refrigerator
- 1 large ripe peach, peeled and chopped
- bleu cheese dressing see recipe for my special Fleming's dressing below
- roasted pecans like praline pecans, recipe below
Fleming's Bleu Cheese Dressing
- 1 cup quality mayonnaise Duke's or Hellman's
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 Tbsp fresh lemon juice
- 1 Tbsp red wine vinegar
- 1 Tbsp white sugar
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 oz. bleu cheese, crumbled
Praline Pecans
- 1 cup pecan halves
- 1 Tbsp unsalted butter
- olive oil
- 1/4 cup brown sugar
- salt & pepper
Instructions
Salad
- Chop or tear spinach and romaine into small pieces
- Place greens into a large salad bowl and add peaches and pecans
- Serve dressing on the side or toss the salad right before serving
Fleming's Bleu Cheese Dressing
- Combine everything except cheese and mix well
- Add cheese, stir and refrigerate for several hours to blend flavors
- Serve as a salad dressing or a dip for fresh vegetables
- Use within 1-2 weeks if buttermilk is fresh when you make it
Praline Pecans
- Melt butter in skillet over medium heat and add a dash of olive oil
- Add pecans and brown sugar and season with salt and pepper
- Cook and stir for 4-5 minutes until nuts begin to caramelize, watching carefully
- Transfer nuts to a piece of wax paper, parchment paper or foil to cool.
- Store nuts in a jar with a lid
If you’re not a fan of bleu cheese try this wonderful
Mustard Maple Dressing
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Mustard Maple Salad Dressing
Ingredients
- 1 Tbsp Dijon mustard
- 1 Tbsp real maple syrup
- 1 tsp apple cider vinegar
- 1/4 cup olive oil
- salt & pepper to taste
Instructions
- Combine ingredients in a small jar
- Shake well to mix
- Refrigerate for several hours to blend flavors
- Store in refrigerator for up to 1 month
- Double or triple recipe as needed
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Enjoy the bounty of summer!
I will be joining these fabulous parties and blogs:
Meal Plan Monday Love Your Creativity Over the Moon
Between Naps on the Porch, Celebrate Your Story,
All About Home/ Common Ground Follow the Yellow Brick Home
Make it Pretty Monday Tasty Tuesday Oh My Heartsie Girl
Turn About Tuesday Full Plate Thursday Centerpiece Wednesday
Thursday Favorite Things Creatively Crafty Creative Cumpulsions