Peach and Walnut (or Pecans) Salad

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Servings: 6

    • About This Recipe

    “Nice luncheon salad, serve with a cheese biscuit , or cinnamon toast.Benefits from a couple of hours of chilling. Evolved to our taste from Cooking Light.”

    Ingredients

  • 1 (29ounce) cans sliced peaches in juice, undrained and chilled
  • 4 1/2 ouncesfat free cream cheese, softened
  • 1/4 cupcoarsely chopped walnuts or 1/4 cuppecans
  • curley leaf lettuce leaf
  • ground cinnamon

    • Directions

  • Drain peaches in a colander over a bowl, reserving 1/4 cup juice.
  • Combine the reserved juice and cream cheese, stir well with a whisk.
  • Stir in nuts.
  • Divide peaches among 6 lettuce lined bowls/plates.
  • Drizzle 3 tablespoons cream cheese mixture over each serving, sprinkle with cinnamon.

    • Reviews

  • “I made this yesterday for lunch and added some grilled half a chicken breast that I marinated in the left over peach juice for like a half hour or so. I used toasted pecans and almonds that I had left over and I scaled this down to a little less than two servings to make one big salad for me. I very diffrent and interesting salad, havent had one like this before but I really did enjoy it! Im going to try this again with mangos and see how it goes!”

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