Peach and Spinach Salad

  • Yield: 4 servings

You can use arugula or chopped romaine for the greens and your favorite nut like macadamias, pistachios, pine nuts or almonds in place of pecans.


Honey Cider Dressing:
1tablespoon Dijon-style mustard
2tablespoons honey
2tablespoons extra-virgin olive oil
2tablespoons apple cider vinegar
-- Kosher salt, to taste
2-- ripe peaches, halved, pitted and thinly sliced
8cups fresh spinach leaves
1/2cup pecan halves, toasted (see NOTE)
1/2cup crumbled feta, blue cheese, gorgonzola or goat cheese


  1. To make dressing: In a large bowl, combine all ingredients well with a wire whisk.
  2. To make salad: In a large bowl, combine all ingredients. Add vinaigrette and toss to combine.

 NOTE: To toast nuts: Place on a baking pan in a 350F oven about 10 minutes until they become fragrant and golden brown. 

Nutritional Info *per serving

  • Calories 288
  • Fat 22g
  • Saturated Fat 5g
  • Cholesterol 17mg
  • Sodium 336mg
  • Carbohydrate 21g
  • Fiber 4g
  • Sugars 13g
  • Protein 6g