Spinach Salad with Peaches and Pecans

SUBMITTED BY: Robin Durawa PHOTO BY: mommymeggy

"A perfect summer salad with ripe peaches, baby spinach, and roasted pecans"

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

3/4 cup pecans
2 ripe peaches
4 cups baby spinach, rinsed and dried
1/4 cup poppyseed salad dressing

READ REVIEWS (36)

DIRECTIONS

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.
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.

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REVIEWS

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Reviewed on Feb. 4, 2004 by JDVMD

Terrific recipe. Great tasting and super quick. I also make a variation of this using strawberries and pink grapefruit sections, everything else is the same. The color of the peaches against the spinach was beautiful.

16 users found this review helpful

Reviewed on May 12, 2003 by LALISONA

Yummy, yummy, yummy! This is fabulous! It is our new favorite salad. Perfect with salmon and some crusty bread. Thanks for the recipe.

11 users found this review helpful

Reviewed on Jul. 20, 2006 by southtexaschica

This salad was awesome and got rave reviews from the ultra picky husband! The only things I changed were adding fresh parmesean cheese and I drizzled honey over the pecans before baking. Also, the 1/4 cup of poppy sead dressing seemed to be too much and made the spinach leafs a little soggy, so I had to add a cup more spinach. So you might want to add dressing to taste instead of pouring the whole 1/4 cup in like I did.

9 users found this review helpful

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