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

• 1 carrot, peeled and shaved lengthwise into thin chips
• 1 russet potato, peeled and shaved lengthwise into thin chips
• ¼ cup peanut oil
• Salt (to taste)

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

• 4 medium ripe peaches, peeled and pitted (or 1¼ pound frozen peach slices)
• ½ cup apple cider vinegar
• ⅓ cup Loveless Cafe Clover and Wildflower Honey
• ¼ cup orange juice concentrate
• 1½ cups canola oil
• Salt (to taste)
• Ground black pepper (to taste)

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

• 1 head iceberg lettuce, julienned
• 1 head romaine lettuce, julienned
• 1 cup Peach Vinaigrette
• ½ cup blue cheese crumbles
• ¼ cup Vegetable Chips
• 1 cup Loveless Cafe Spiced Pecans

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.