Spinach Salad with Peaches and Pecans
"A perfect summer salad with ripe peaches, baby spinach, and roasted pecans"
- 3/4 cup pecans
- 2 ripe peaches
- 4 cups baby spinach, rinsed and dried
- 1/4 cup poppyseed salad dressing
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.
Amount Per Serving Calories: 241 | Total Fat: 22.6g | Cholesterol: 5mg