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Peachy Brunch Salad
Recipes
Peachy Brunch Salad
4 servings
25 minutes total

Ingredients

  • For vinaigrette:
  • 1 large, ripe peach
  • 2 teaspoons ginger spice paste
  • 2 tablespoons rice vinegar
  • ½ teaspoon kosher salt
  • ¼ cup grapeseed oil

    For salad:
  • 6 slices thick-cut bacon
  • 1 large, ripe peach
  • 4 oz sharp cheddar cheese
  • 5 oz mixed greens
  • 4 poached or fried eggs (optional for serving)

Steps

    1. Prepare vinaigrette. Peel peach and cut into 1-inch-thick slices (about 1 cup). Combine in blender (or food processor): peaches, ginger, vinegar, and salt; blend until smooth. Leave blender running and drizzle in oil until blended. Chill until ready to serve. (Makes about 1 cup.)
    2. Prepare salad. Cook bacon until crisp following package instructions; drain. Peel peach and cut into 1-inch-thick slices (about 1 cup). Shred cheese; chop bacon coarsely.
    3. Place greens, cheese, and peaches in salad bowl. Drizzle with ¼ cup vinaigrette; toss to coat. Divide salad evenly among serving bowls and sprinkle evenly with bacon. Top each with 1 egg, if using.
    Chef's Tips: Frozen (thawed) or sliced, jarred (drained) peaches can be used if fresh peaches are not in season (1 medium peach equals 1 cup peach slices). Prepare vinaigrette (step 1) and refrigerate in airtight container up to 1 week.

Amount per ¼ recipe serving: Calories 220, Total Fat 16g, Sat Fat 7g, Trans Fat 0g, Chol 40mg, Sodium 420mg, Total Carb 8g, Fiber 2g, Sugars 5g, Protein 12g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%