Peachy Salad with Savory Toasted Oats

The inaugural episode of our favorite new podcast, Fresh Pickings by Heritage Radio Network, focused on one of our signature products:  oats!  And we are lucky enough to share this recipe for a peachy salad with savory toasted oats by Cathy Erway, featuring the best of summer stone fruits and our classic rolled oats.  Check out the episode here!

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Servings 2 - 3 servings
Prep Time 15 minutes
Cook Time 1 - 2 minutes
Passive Time 10 minutes
Submitted By Cathy Erway from Not Eating Out in New York
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 2 - 3 servings
Prep Time 15 minutes
Cook Time 1 - 2 minutes
Passive Time 10 minutes
Submitted By Cathy Erway from Not Eating Out in New York
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Heat the 2 tablespoons of oil in a pan over medium-high heat about 30 seconds, or until hot. Add the oats and shake or stir the pan to coat them all in the oil.
  2. Reduce heat to medium-low and sprinkle with the salt, pepper and optional cayenne. Cook, stirring frequently, another 1-2 minutes or until the oats appear lightly toasted (careful to watch for any signs or smells of over-toasting or burning).
  3. Remove from the pan immediately and set aside to cool.
  4. Toss the lettuces and the peach slices in a large bowl, and drizzle in the balsamic vinegar and remaining olive oil. Toss to coat thoroughly, and divide amongst serving dishes. Top each with the cooled oat topping and serve immediately.
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