Summer Peaches and Blue Cheese Salad with Honey Vinaigrette

I could be rushing peach season a bit, but I was too excited about this salad not to post it. There’s a pizza restaurant near me with the biggest menu I’ve ever seen; it takes me forever to decide what to order. But one night when we wanted dinner from there, I told myself I would order a salad (I still enjoyed some tasty apps, though). I opted for a peach and blue cheese salad with dried cranberries because I thought it sounded like a nice change from a standard Caesar or house salad. It was absolutely delicious, and I realized I can make it easily right at home. I did my best to recreate the salad, but I left out the dried cranberries and swapped the pecans for almonds. Plus, I used an easy, three-ingredient homemade dressing recipe that only takes a minute to make.

I didn’t put measurements on the ingredients, because salads are so versatile—it’s completely up to you how much of each ingredient you’d like. I recommend going light on the red onion, since its flavor can be a bit overpowering.

Fresh spinach
Canned peaches
Slivered almonds
Red onion
Blue cheese
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon honey

Combine salad ingredients in a bowl. In a separate, smaller bowl, combine dressing ingredients. Pour dressing over salad and serve immediately.


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