Salad With Hot Cheese Sauce – Spiced Peach Salad Recipes

Easy Salad Recipes For A Different Twist

Here are a couple of salads that are great for a lot of different holidays and are also easy and delicious for everyday use.

This first recipe is an easy salad that’s different enough to help you get out of the rut of serving the same old run of the mill Caesar or tossed salad. It is really good to use when serving Italian foods as your main dish.

Lettuce with Hot Cheese Sauce

1 head Iceberg Lettuce
1 cup Sharp Cheddar Cheese, grated
1/3 bottle Thousand Island dressing
1/3 cup sour cream
1/4 tsp. salt
8 slices of salami
pickled onions
pitted black olives
cherry tomatoes

Core, rinse and thoroughly drain the lettuce and chill in plastic bag. Combine the cheese, dressing, sour cream and salt in a saucepan and heat on low until the cheese is melted. Don’t boil. Cut the lettuce into wedges or large chunks and place on 4 salad plates. Lay 2 pieces of salami on each wedge and pour cheese sauce on top. Garnish with onions, olives and cherry tomatoes.

The surprise and different twist in this spiced peach salad is the cinnamon. This recipe is also nice because you can keep all of the ingredients in your pantry so you can make it any time, even if you don’t have time to get to the store. This salad recipe is flexible and I would use it as a dessert too.

 

Spiced Peach Salad

1/2  cup sugar
3 Tbsp. white vinegar
2 cups water
1 Tbsp. whole cloves*
4 cinnamon sticks*
1 pkg. (6 oz.) peach flavored gelatin
2 cans (16 oz.) sliced peaches
water

Combine sugar, water, and vinegar in a medium saucepan. Tie cloves and cinnamon sticks into some cheese cloth. Place in a saucepan. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Remove the spice bag. Add gelatin and stir until dissolved. Drain peaches, saving the syrup. Add water to the syrup to make 2 cups. Add to the gelatin mixture and pour into a 2 quart bowl. Chill until slightly thickened. Then add the peaches. Chill until firm.

* You can use 1/2 tsp. ground cinnamon and 1/4 tsp. ground cloves in place of the whole ones. Add them to the gelatin before adding the sugar mixture.