White Peach Raspberry Almond Salad
A refreshing summer salad featuring sweet white peaches, juicy raspberries, candied almonds, fresh greens, and creamy cheese dressed with a sweet vinaigrette.
Equipment
- 1 small saucepan for candying almonds
- 1 large platter or bowl for assembling salad
- 1 small bowl or shaker bottle for mixing dressing
Ingredients
- 6-10 cups baby spring mix or chopped romaine hearts
- 2 white peaches or nectarines sliced
- 6 ounces raspberries
- 1 cup feta cheese or white cheddar cheese
- 3/4 cup sliced almonds
- 3 tablespoons sugar
- 3/4 cup olive oil
- 2 tablespoons red wine vinegar
- 3-4 tablespoons sugar
- 1/2 teaspoon salt
Instructions
- Arrange greens on a large platter or in a bowl and top with sliced peaches, raspberries, and cheese.
- In a small saucepan over low heat, combine almonds and sugar. Stir frequently until sugar melts and coats the almonds evenly.
- Remove candied almonds from heat and spread on wax or parchment paper to cool.
- Sprinkle the cooled candied almonds over the salad.
- Prepare the sweet dressing by whisking together olive oil, red wine vinegar, sugar, and salt in a small bowl or shaker bottle.
- Chill the dressing in the refrigerator until ready to serve.
Notes
- Use ripe peaches for optimal sweetness and flavor.
- Substitute almonds with pecans for a different crunch.
- Store leftover dressing separately in the fridge up to 3 days.