A perfect summer salad with ripe peaches, baby spinach, and roasted pecans
Time:
- Cook: 10 mins
- Total: 20 mins
- Prep: 10 mins
- Servings: 4
- Yield: 4 servings
Ingredients
- ¾ cup pecans
- 2 ripe peaches
- 4 cups baby spinach, rinsed and dried
- ¼ cup poppyseed salad dressing
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.
Step 2
Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.
Nutrition Facts
Per Serving: 253 calories; protein 2.9g; carbohydrates 11.4g; fat 22.6g; cholesterol 5.3mg; sodium 131.9mg.
