I usually make this salad with fresh peaches in the summertime. This time, I made it with frozen peaches (leftover from a sparkling sangria punch I had made for New Years Eve), and the taste was still great!
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| Salad before dressing is added |
Ingredients
Dressing:- *1 small peach, peeled and pitted
- 2 teaspoons stevia
- 1 tablespoon lemon juice
- 2 teaspoons balsamic vinegar
- ¼ teaspoon salt
- 3 tablespoons extra-virgin olive oil
Candied pecans:
- ¾ cup pecan halves
- 2 tablespoons butter blend or buttery spread
- 3 tablespoons brown sugar blend
- ½ teaspoon vanilla extract
- Pinch of kosher or sea salt
Salad mixture:
- 7 oz. of spring salad greens, such as arugula, spinach, and/or romaine
- *1 to 2 large peaches, peeled and thinly sliced
- Optional toppings: blue cheese, chopped apple, raisins, thinly sliced celery, red onion
Directions
To make salad dressing: Place small peach, stevia, lemon juice, balsamic vinegar, and salt in blender. Cover and blend until smooth. Slowly stream in the olive oil while blending to emulsify the oil. Cover and store salad dressing in refrigerator until serving.
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| Peach dressing |
To make candied pecans: Preheat oven to 325°F. Line a baking dish with parchment paper. Melt butter in microwave. Add brown sugar blend, vanilla, and salt to the butter and whisk in. Add pecans, and stir to coat. Pour onto prepared baking sheet, spreading to one layer. Bake for 25 minutes, stirring half way through.
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| Salad with dressing |
To assemble salads: Arrange salad greens, peach slices, and any optional toppings on salad plates. I used all of the optional toppings this time, and I have also made this salad with just the standard ingredients. Drizzle each salad with 1 to 2 tablespoons dressing (or, serve dressing on the side), and top with candied pecans.
*To use frozen peaches, I used about 6 thawed slices per salad. For the dressing, I used the number of slices that looked like it would make up 1 small peach.
Enjoy ~ Let me know if you have any questions!
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