Blue Ribbon Salad

Worthy of a first-place finish, this salad can easily double as a starter or main dish. The veggie chips and Loveless Cafe Spiced Pecans give it a great crunch that pairs to perfection with the peach vinaigrette dressing. To make it a meal, just add chicken or fish.

This recipe is featured in our Loveless Cafe Cookbook!

Servings: 4

Vegetable Chips

Ingredients

Directions

  1. Pour peanut oil into a skillet over medium-high heat.
  2. Fry potato and carrot chips until golden brown on both sides (approximately 5 minutes per batch).
  3. Drain chips on paper towels and sprinkle with salt.

Peach Vinaigrette

Ingredients

Directions

  1. Chop peaches into large chunks.
  2. Combine chopped peaches, vinegar, honey, and orange juice concentrate in a blender. Blend until completely smooth.
  3. While blender is running, slowly add oil to emulsify.
  4. Add salt and pepper.
  5. Store in a sealed glass container and refrigerate until ready to serve.

Assembly

Ingredients

Directions

  1. Divide lettuce among 4 chilled salad plates.
  2. Drizzle peach vinaigrette over salads in a zigzag pattern.
  3. Top each plate with 2 tablespoons blue cheese crumbles, 1 tablespoon vegetable chips, and 1/4 cup Spiced Pecans.