Easy White Peach Raspberry Almond Salad for Spring
Enjoy a vibrant and delicious white peach raspberry almond salad that's perfect for spring gatherings.
Equipment
- Large bowl or platter
- small saucepan
- Parchment paper
- Bowl or shaker
Ingredients
- 6–10 cups Baby Spring Mix or Romaine Hearts (chopped)
- 2 White Peaches or Nectarines (sliced)
- 6 ounces Raspberries
- 1 cup Feta Cheese or White Cheddar Cheese
- 3/4 cup Sliced Almonds
- 3 Tablespoons Sugar (for almonds)
- 3/4 cup Olive Oil
- 2 Tablespoons Red Apple Vinegar
- 3–4 Tablespoons Sugar (for dressing)
- 1/2 teaspoon Salt
Instructions
- Place the greens in a large bowl or on a platter and layer with sliced peaches, raspberries, and crumbled cheese.
- Heat sliced almonds with sugar in a small saucepan over low heat until golden brown, then cool on parchment paper.
- Sprinkle the cooled candied almonds over the salad.
- Combine olive oil, red apple vinegar, sugar, and salt in a bowl; refrigerate until ready to serve.
Notes
Use ripe fruits for the best flavor. Chill the salad and dressing for at least 30 minutes before serving to enhance flavor melding. Experiment with different cheeses like goat cheese or mozzarella for variety. Lightly toasting almonds before candying can deepen their flavor. Adjust the sweetness of the dressing to your preference; honey can be a substitute for sugar. Adding fresh herbs like mint or basil can elevate the dish.