Baby Spinach Salad with Peaches and Pecans

Yields:  2-4 portions

 

  • 2-3 ripe Peaches

  • 4 Cups Baby Spinach (as a more nutritious option use chopped kale already rinsed & spun dry)

  • ¾ Cup toasted Pecans

  • ¼ Cup green Onion, sliced very thin 

  • Poppy Seed Dressing (recipe below)

  • Kosher Salt & fresh cracked Pepper to taste

 

  1. Preheat oven to 350 degrees F.

  2. Arrange pecans in a single layer on a baking sheet.  Roast in preheated oven for 7-10 minutes until they just begin to darken.  Remove from oven and set aside.

  3. Peel Peaches (if desired) and slice into bite sized segments. 

  4. Combine Peaches, Kale, green Onions and Pecans in a large bowl

  5. Toss with Poppy Seed Dressing until evenly coated.  Salt and Pepper to taste.

 

- by Deborah Stanton

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