I’m so happy to share another great recipe using a Christina Maser product! [sponsored]
It’s salad season! Here’s another one to add to your recipe book. It combines the sweet and peppery flavors of peaches and arugula. The broccoli slaw adds some crunch along with the toasted almonds. Mmmmm, who doesn’t love almonds?! I use them on my salads in place of croutons because, you know, #glutenfreelife.
This salad is so pretty too! Look at all those amazing colors and textures!
Does anyone else have trouble find a pre-made salad dressing that doesn’t contain crappy ingredients? I do! I don’t always like to make my own dressings even though I have a number of them on the blog. Like this Blue Cheese Dressing or this Italian Dressing or even this Maple Mustard Dressing, which is my favorite of all time. Sometimes I just want someone to make it for me, for heaven’s sake. Life keeps me busy and there just aren’t enough salad dressings out there that I will buy. That’s where Christina Maser’s vinaigrettes come in!
Christina Maser is a local company in Lancaster County, PA. They make the best products, using non-GMO ingredients, local, in-season produce and they have amazing flavor combinations for their jams and dressings. Check out this Peach Basil Dressing. You can find it at some local stores and online. It’s sweet and tangy and sure, you can use it on a plain old lettuce, but it goes especially well with this salad! There are three other flavors too. Try one of each!
- 1 bag broccoli slaw (12 oz.)
- ½ cup sliced almonds, toasted
- 3 cups arugula
- Blackberries (keep these as a garnish if low carb)
- Peaches for garnish, if desired (omit for low carb)
- ½ bottle Christina Maser Peach Basil Salad Dressing (see link in post)
- In a large bowl, combine broccoli slaw and arugula.
- Add ¾ of the almonds and blackberries.
- Drizzle dressing overtop and lightly mix to coat all the pieces.
- When serving, garnish with remaining almonds, blackberries and peaches, if desired.