Corn and Peach Salad with Two Dressings

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Do you love the combination of sweet and salty, or do you prefer a fresh, light dressing?  You choose with this recipe. But since either dressing is a winner, you may want to enjoy both while sun-kissed Osoyoos peaches and Lepp’s summer sweet corn are in season.  

The Peach Salad dressing recipe comes from Fraiche Nutrition.

Serve the salad as a side, or add a grilled shrimp skewer or grilled chicken breast to turn it into a meal.  

Ingredients

Salad Ingredients:

Mix and match to your preference but be sure to include the peaches and corn!  

Greens of your choice

Peeled and sliced peaches or nectarines 

Grilled or cooked corn, cut off the cob

Sliced Avocado

Feta Cheese

Thinly sliced Red Onion 

Peach Salad Dressing:

1 Tbsp. Antica Acetaia White Balsamic Vinegar or white wine vinegar 

Juice of one lime, about 3 Tbsp. 

¼ extra virgin olive oil

1 peach, peeled, stone removed

1 Tbsp. honey

1 clove garlic, crushed

Salt to taste

Hot Bacon Vinaigrette:

This vinaigrette creates a candied bacon dressing that would also be wonderful on a spinach salad

4 slices Lepp Farm Market bacon, chopped 

(did you know that you can buy individual slices of bacon in the deli?)

2 Tbsp. Antica Acetaia Balsamelo (a naturally aged apple vinegar) or apple cider vinegar or champagne vinegar   

2 Tbsp. Extra Virgin Olive Oil

1 tsp. Honey

Salt and pepper to taste 

Method

Peach Salad Dressing:

Add all ingredients except salt to blender or food processor, and blend until smooth. Taste and adjust seasoning with salt and pepper.

Warm Bacon Vinaigrette:

Heat a large skillet over medium heat and cook the bacon until crisp.  Drain off all but 1 tablespoon of bacon grease. To the bacon in the skillet, add vinegar, olive oil, honey and a pinch each of salt and pepper.  Drizzle the warm vinaigrette over the salad.