Sometimes the hot summer months do not lend themselves to a desire for a rich, hot meal. Rather, you would prefer to delight in something light and fresh to contrast with the heat and humidity of the season. One such recipe can be found in our BBAV cookbook:
Peach & Pecan Salad with Raspberry Dressing
1 Tbsp butter
½ cup pecan pieces
3 cups fresh baby spinach (use a variety of greens, if desired)
2 Tbsp thinly sliced red onion
1 fresh peach, washed and cut into ½-inch cubes
¼ cup sugar
2 Tbsp sesame seeds
1 Tbsp poppy seeds
1½ tsp minced onion
¼ tsp Worcestershire sauce
¼ tsp paprika
½ cup mild olive oil
½ cup raspberry vinegar
Fresh or frozen raspberries (optional)
Melt butter in a skillet over medium-low heat. Add pecans and cook until fragrant and toasted. In a bowl, toss the spinach with red onion, peaches, and toasted pecans. Drizzle with raspberry dressing and serve.
For the raspberry dressing: Blend all dressing ingredients, except raspberries, in a blender. Top salad with raspberries for an extra burst of flavor, if desired.
Thank you to Greenock House Inn for this recipe!
By Tara Stoll