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Ingredients
- 2 pkg. (9 oz. each) baby spinach leaves
- 6 small fresh peaches (1-3/4 lb.), thinly sliced
- 1 Red onion, halved, thinly sliced
- 1 cup coarsely chopped pecans, toasted
- 1 cup shredded parmesan cheese
- Light Raspberry Vinaigrette Dressing (your choice)
Details
Servings 10
Preparation
Step 1
Combine ingredients and serve immediately.
HOW TO KEEP FRESH PEACHES FROM BROWNING:
To keep the sliced fresh peaches from turning brown, toss in a separate bowl with 3 Tbsp. of the dressing, then add to salad.
HOW TO TOAST NUTS: Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stove top, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
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