This peach salad with baby spinach and roasted pecans is perfect for summer.
Ingredients
- ¾ cup pecans
- 2 ripe peaches
- 4 cups baby spinach, rinsed and dried
- ¼ cup poppyseed salad dressing
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Arrange pecans on a single layer on a baking sheet and roast in preheated oven until they just begin to darken, about 7 to 10 minutes. Remove from oven and set aside.
Step 3
Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach, and pecans in a large bowl.
Step 4
Toss with dressing until evenly coated, adding a little additional dressing, if necessary.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 253 | |
% Daily Value * | |
Total Fat23g | 29% |
Saturated Fat2g | 11% |
Cholesterol5mg | 2% |
Sodium132mg | 6% |
Total Carbohydrate11g | 4% |
Dietary Fiber3g | 10% |
Total Sugars7g | |
Protein3g | |
Vitamin C30mg | 148% |
Calcium51mg | 4% |
Iron1mg | 8% |
Potassium275mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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