Spinach Salad with Peaches, Pecans and Poppy Seed Dressing

By Hklbrries

Note: Toast pecans by laying them in a single layer in a nonstick frying pan over medium heat, stirring them often until they just begin to darken. Or you can arrange pecans on a baking sheet and roast in a 350 F oven for about 7 minutes, until they just begin to darken.

Ingredients

• Salad:
• 8 cups baby spinach leaves, rinsed and dried
• 1 cup peacn halves or pieces, toasted (or used the already flavored and toasted pecans available in some supermarkets in the dressing or produce sections)
• 4 ripe peaches, sliced (sliced or chopped canned peachs can be substituted)
• Poppy Seed Dressing:
• 3 tbsp rice vinegar
• 2 tbsp honey
• 1/2 tsp salt
• 1/2 tsp ground dry mustard
• 1 tsp grated sweet or mild onion (1/4 tsp dried minced onion - like Onion Plus - can be substituted)
• 1/4 cup canola oil
• 3 tbsp fat free sour cream
• 1 1/2 tsp poppy seeds

Details

Servings 8
Adapted from recipedoctor.com

Preparation

Step 1

Add spinach, pecans, and peaches to a large bowl.

Add all of the dressing ingredients (except the poppy seeds) to a blender, food processor or small mixing bowl and process (or beat on medium-high) for about 15 to 20 seconds. Stir in poppy seeds.

Drizzle dressing over the top of salad ingredients in bowl and toss gently.