Fruity Spinach Salad with Peachy Balsamic Vinaigrette
This luscious spinach salad includes peaches, strawberries, toasted pecans and feta cheese. It's topped with a tasty peachy, balsamic vinaigrette dressing. Festive and beautiful for special occasions and holidays like Easter, Mother's Day or Father's Day. Gluten free.
Ingredients
FRUITY SPINACH SALAD:
- 9 oz. bag baby spinach
- 9 oz. bag Romaine lettuce blend with carrots and red cabbage
- 16 oz. fresh strawberries sliced
- 8 oz. feta cheese
- 3 fresh peaches, diced I used 1 30-oz. can sliced peaches, patted dry, in 100% juice, reserving liquid
- 2/3 cup chopped pecans toasted if desired
PEACHY BALSAMIC VINAIGRETTE:
- 1 to 1 1/4 cups juice from canned peaches used in salad
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 3 green onions sliced
- 1/4 to 1/2 cup honey or sugar as desired, and depending on your preference
- 1/2 tsp. sea salt or kosher salt
- 1/2 tsp. ground black pepper
Instructions
FRUITY SPINACH SALAD:
- Fill a large salad bowl with baby spinach leaves.
- De-stem if desired.
- Add Romaine lettuce and toss together.
- Slice fresh strawberries and toss overtop the spinach and Romaine in the bowl.
- Dice fresh preaches and add to the salad. (Since I could not find fresh peaches at this time of year, I used 1 30-oz. can sliced peaches and reserved the juice).
- Place pecans in pan in toaster oven at 400° to 450° and roast for about 7-10 minutes.
- Remove from oven and toss over top of salad.
- Crumble feta cheese over everything.
- Toss salad.
- Serve on plates and drizzle with Peachy Balsamic Vinaigrette.
PEACHY BALSAMIC VINAIGRETTE:
- Place all ingredients in a blender and blend for 15-20 seconds to liquefy.
- Serve over salad.
- Makes about 2 1/8 cups vinaigrette.
Notes
NOTE: Because I didn’t have fresh peaches I used canned peaches packed in 100% juice – NOT syrup.
Salad recipe adapted from Words and Warmth.
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