Reader Recipe: Fiesta Peach Salad with Miracle Whip Salad Dressing

Now there’s a mouthful. By the time you get the name of this dish out, the peaches will have fruit flies.

Today’s reader submission comes from Jennifer, who sent in this vintage caker recipe. She said it reminded her of sea urchins with the slivered almonds sticking out of the sides of the peaches.

That may be what she thought, but when I made it, all I saw were bloody demon eyes on a green monster face. Seriously. Just look at that thing! I’m going to send the photo to TLC and suggest a new show: "My Salad Was Possessed By the Devil." They can schedule it between "Honey Boo Boo" and the show with the cheapskates who re-use toilet paper. (And to think TLC used to stand for The Learning Channel.)

Demon eyes aside, this salad tasted pretty good. The almonds provided a nice crunch. And who can resist canned peaches? Just make sure you sprinkle it with holy water and repeat "The power of Christ compells you!" before digging in.

Thanks, Jennifer! Check out her blog. She describes herself as a Canadian vegetarian foodie but she lives in Monaco. (Isn't Monaco in Alberta?)

Eye-catching and tasty! Prepare raspberry-flavored gelatin as package directs. When firm, break up with fork. Stick shredded, toasted almonds into the edges of plump, sun-gold canned cling peach halves from California. Fill halves with gelatin. Serve on greens with Miracle Whip Salad Dressing.


Source: Caker Jennifer via a magazine clipping.

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