Georgia Peach Garden Salad | New Soul Kitchen

Instructions

Ingredients for Salad:

• 2 cups romaine lettuce, chopped
• 2 cups iceberg lettuce, chopped
• 1 cup tender collard greens, thinly sliced (lightly blanched or raw if young leaves)
• 2 fresh peaches, halved & grilled until lightly charred, then sliced
• 1 cup bell peppers, thinly sliced (red, yellow, or orange)
• 1 cucumber, thinly sliced
• ½ cup red onion, thinly sliced
• 1 cup corn kernels (grilled or roasted for smokiness)
• 1 cup black-eyed peas, cooked & seasoned
• ½ cup radishes, thinly sliced
• ½ cup Georgia candied pecans
• 1 lb. of fresh seared bay scallops
• 1 cup cherry tomatoes, halved
• ½ cup sharp cheddar cheese, shredded or crumbled

Ingredients for Dressing (Peach & Honey Apple Cider):

• 1 ripe peach, peeled & diced (or ½ cup peach purée)
• 2 tbsp honey
• ¼ cup apple cider vinegar
• ½ cup olive oil
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt & cracked black pepper, to taste

Ingredients for Seared Scallops:

• 1 lb. of bay scallops
• 1 tbs olive oil
• ½ tbs Cajun spice
• Kosher salt to taste
• Black pepper to taste

Method for Dressing

1. In a blender or food processor, combine peach, honey, apple cider vinegar, Dijon mustard, and lemon juice.
2. Slowly stream in olive oil until emulsified and creamy.
3. Season with salt and pepper to taste. Chill until ready to serve.

Method for Salad:

1. In a large salad bowl, layer romaine, iceberg, and collard greens.
2. Arrange grilled peaches, bell peppers, cucumber, red onion, corn, black-eyed peas, radish, candied pecans, and cherry tomatoes over the greens.
3. Sprinkle with shredded cheddar cheese.

Method for Seared Scallops:

1. Place a large non-stick skillet coated with olive oil over medium heat, place the seasoned scallops into the pan, and cook for 3-4 minutes.
2. Remove from the pan and allow to cool, and top each serving of salad with the scallops.

Serve:

1. Drizzle with Peach & Honey Apple Cider Dressing.
2. Toss gently to combine or serve dressing on the side for presentation.
3. Garnish with extra candied pecans and a peach slice.