Just Peachy Honey-Lime Salad

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This light salad isn’t overly sweet for a hot summer evening. The almonds just add some protein and a bit of crunch — and with almonds and peaches being related, it only seems fitting to pair them here.  The peaches, blueberries, cucumber and red onion all blend really nicely with this super simple, sweet-tart honey-lime dressing.  A touch of feta would work well here too, but I don’t normally add it to the mixed salad; instead, I have it near for folks to choose whether they want to add it to their own serving (since feta seems to be a pretty love/hate sort of item).  I had blueberries on hand, but blackberries would be great too. Hope you enjoy trying all the possibilities with this easy peasy salad.

PS–I’ve tried several honey-lime dressings, but in this case, simplest is best. Can’t go wrong with fresh squeezed lime juice and honey!

~Robin

Ingredients:

5 c. fresh spinach

1 cucumber, seeded & chopped (about 1.5 cups)

1.5 c. blueberries

½ c. sliced almonds

1.5-2 peaches,* sliced

½ a red onion, sliced (I half the slices of the bigger pieces, just so not overly messy to eat)

¼ c. lime juice (about 2 limes)

2 T. honey

Instructions:

Juice 3 limes, one of them into a different container.  Then slice peaches and carefully pour the juice from 1 lime over them to prevent browning.  Set aside.

Combine spinach, cucumber, almonds, onion and blueberries.  Set aside.

For dressing, mix ¼ c. lime juice and 2 T. honey. Whisk together well and pour over salad.

Add blueberries and peaches to salad and very gently toss together, then serve.

Weight Watchers Info.:  Each 2 c. serving is only 4 SmartPoints.

*I’ll be honest, I use 2 peaches but I always end up eating half of one as I make the salad.

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Fresh Fruit Cobbler

I have a weakness for all desserts (I may have confessed this before), but cobbler remains at the top of my list of most-loved treats!  This recipe is similar to one that I found many years ago in a magazine and it remains one of my favorites.  We have tried peach and blackberry, and both get rave reviews.

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The crust is what sets this version apart from other cobblers.  It is not a typical pie crust, but it doesn’t get too cakey like so many cobbler toppings do.  It goes great with ice cream (of course) but is also wonderful all by itself.  Try it out with your favorite summer fruit and let us know what you think! ~ Kathy

 

6 cups of your favorite fresh fruit (if using peaches use 6 to 8, peeled & sliced)

2 ½ T. cornstarch

¾ to 1 c. sugar

¼ t. cinnamon (for peach version)

pinch salt

 

For crust:

1 c. all-purpose flour

2 egg yolks

¼ c. butter, melted

1 tsp. baking powder

1 c. sugar

2 egg whites, stiffly beaten

1 T. milk

Combine fruit, cornstarch, salt, and sugar (add cinnamon for peach version); place in a greased 9 x 13 baking dish.

For crust, combine the flour, egg yolks, butter, baking powder, and sugar.  Gently fold in egg whites and milk.  Spread as evenly as possible over the fruit.

Bake at 375 for about 40-45 minutes or until fruit is bubbly and top is golden brown.