A great way to experience the delightful flavours of a Peach Melba dessert … in a salad!
This salad adds a beautiful touch to breakfast or brunch. It is also a perfect side-dish for a dinner that features pork.
or ….serve it for dessert!
Peach Melba Salad
Number of Servings: 4
Mixed greens – containing some bitter and peppery greens such as radicchio, endive or arugula, and some soft greens like butter lettuce
1 stalk of celery, very thinly sliced
2 green onions, green and white parts, very thinly sliced
3-4 fresh or canned peaches, peeled, pitted, and sliced into wedges
1 cup of fresh raspberries
Coarsely ground black pepper (optional)
¼ cup feta cheese, crumbled
¼ cup sliced or slivered almonds, lightly toasted
2 tablespoons (30 mL) seedless raspberry jelly
1 tablespoon (15 mL) Champagne or white wine vinegar
3-4 tablespoons ( 45-60 mL) vegetable oil
- Make vinaigrette: Heat the raspberry jelly in a saucepan over low heat until just melted. Remove from heat and stir in vinegar. Whisk in oil; season to taste with some sea salt.
- Mix the chosen greens, celery, and green onions in a large bowl. Stir in 2-3 tablespoons of the vinaigrette.
- Divide the greens mixture among 4 salad plates, or on a large salad platter. Arrange peach slices over greens. Add the raspberries. Drizzle the remaining vinaigrette over the peaches and raspberries. Sprinkle with coarsely ground black pepper, if desired. Sprinkle the crumbled feta cheese over top.
- Garnish with toasted almonds.
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