If you’ve been craving a recipe to capitalize on freshly bought summertime peaches, we’ve got you covered. We’ve been cooking this hill country peach salad for years, and it never fails to put a smile on our face. Not only is it simple to prepare, it’s the perfect summertime refreshment.
Hill Country Peach Salad with Basil Blush Vinaigrette
- 2 fresh peaches
- Salt, to taste
- Pepper, to taste
- One 8-ounce bag of baby spinach
- 2 ounces herbed feta cheese
- 4 tablespoons sliced almonds, toasted
- 1/3 cup UrbanHerbal Basil Blush Vinegar or substitute apple cider vinegar
- 3/4 cup sugar
- 1 teaspoon dry mustard
- 1 green onion, chopped
- 1 1/2 tablespoon UrbanHerbal Herbs De Provence
- 1 cup chopped, peeled, pitted peaches
- 1 cup of canola oil
For salad: Cut peaches into quarters. Put in sauté pan and sauté until tender peaches can be grilled. Add salt and pepper.
In a large mixing bowl mix spinach with Basil Blush Vinegaigrette to taste. Refrigerate the leftover salad dressing. Transfer the salad to the individual bowls. Top salad with peaches, and sprinkle with cheese and toasted almonds.
For the basil blush vinaigrette: In a blender combine vinegar, sugar, dry mustard, onion, Herbs de Provence, and peaches. Process until well blended. Add canola oil gradually until the vinaigrette is emulsified.