Corn and Peach Salad with Two Dressings
Do you love the combination of sweet and salty, or do you prefer a fresh, light dressing?Β You choose with this recipe. But since either dressing is a winner, you may want to enjoy both while sun-kissed Osoyoos peaches and Leppβs summer sweet corn are in season.
The Peach Salad dressing recipe comes fromΒ Fraiche Nutrition.
Serve the salad as a side, or add a grilled shrimp skewer or meat of your choice to turn it into a meal.
Corn and Peach Salad with Two Dressings
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 ofΒ oneΒ lime, aboutΒ 3 Tbsp.
ΒΌΒ extra virgin olive oil
1Β peach, peeled, stone removed
1 Tbsp. honey
1Β 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
4Β 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
Instructions
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.Β 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.Β Drizzle the warm vinaigrette over the salad.
