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Dinner in Minutes: Celebrate National Peach Month with salad | TribLIVE.com
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Dinner in Minutes: Celebrate National Peach Month with salad

Tribune-Review
| Tuesday, August 18, 2015 9:00 p.m
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MIAMI HERALD STAFF
Fast, fresh: Chicken and Peach Pasta Salad. (Peter Andrew Bosch/Miami Herald/TNS)

It’s a treat when ripe, juicy peaches are in season. August is National Peach Month.

In this salad, peaches provide a contrasting sweet flavor to a tangy dressing. Cooked chicken, sweet red bell pepper and almonds complete this summer supper.

Wine columnist Fred Tasker suggests a lightly sweet viognier.

How to pick a ripe peach

• Peaches should give slightly to palm pressure.

• Avoid those with very soft spots.

• Unripe peaches can be placed in a paper bag and left at room temperature to help speed ripening. Store them at room temperature until ripe.

• When they are ripe, place them in a plastic bag and refrigerate. They will keep this way up to five days.

Linda Gassenheimer is a food writer for the Miami Herald. Write to her in care of Living, Pittsburgh Tribune-Review, D.L. Clark Building, 503 Martindale St., Pittsburgh, PA, 15212, or email tribliving@tribweb.com.

Categories: Food Drink
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