About this recipe:A perfect summer salad with ripe peaches, spinach and toasted pecans.
75g (3 oz) pecans
2 ripe peaches
1 bag ready-washed spinach
4 tablespoons salad dressing of your choice
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:10min › Ready in:20min
Preheat oven to 180 C / Gas mark 4. Arrange pecans in a single layer on a baking tray and roast in preheated oven for 5 to 10 minutes, until they just begin to darken. Remove from oven and set aside.
Peel peaches (if desired), remove stones and slice into bite-sized pieces. Combine peaches, spinach and cooled pecans in a large bowl. Toss with dressing of your choice until evenly coated. Serve immediately
Used different ingredients.
This salad was gorgeous and got rave reviews from the ultra picky husband! The only things I changed was adding fresh parmesean cheese and I drizzled honey over the pecans before baking. - 15 Sep 2008
Terrific recipe. Great tasting and super quick. I also make a variation of this using strawberries and red grapefruit sections, everything else is the same. The colour of the peaches against the spinach was beautiful. - 15 Sep 2008
Yummy, yummy, yummy! This is fabulous! It is our new favourite salad. Perfect with salmon and some crusty bread. Thanks for the recipe. - 15 Sep 2008