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Published September 5th, 2018
Jalapeño peach salad
By Susie Iventosch
Jalapeño peach salad

INGREDIENTS
2 tablespoons olive oil
1 small red onion, thinly sliced
1 jalapeño, stem removed, seeded and finely chopped
1 head butter lettuce, cleaned and torn
2 peaches, pitted and sliced
2 slices bacon, cooked and chopped (I almost always use turkey bacon)
1/2 cup crumbled blue cheese
1 avocado, cut into bite-sized pieced

Lime Vinaigrette Dressing:
Combine all of the following and shake well.
2 tablespoons fresh lime juice (more or less to taste)
2 tablespoons rice vinegar
1/2 cup olive oil
Salt and pepper to taste

DIRECTIONS
In a skillet, heat olive oil, add onions and cook until beginning to caramelize. Add jalapeños and continue cooking for a couple of minutes longer. Set aside.
Place butter lettuce in a salad bowl and add peaches, cooled onions and jalapeňos, bacon, blue cheese and avocado.
Toss with lime vinaigrette and serve with a little garnish of cilantro and a lime wedge.

Susie can be reached at suziventosch@gmail.com. This recipe can be found on our website: www.lamorindaweekly.com. If you would like to share your favorite recipe with Susie please contact her by email or call our office at (925) 377-0977.
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