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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spinach Salad with Nectarines and Pecans Recipe

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This recipe for Spinach Salad with Nectarines and Pecans is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Pecans:
1/4 c. powdered sugar
1/2 tsp. salt
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/8 tsp. ground red pepper
1/3 c. pecan halves
Cooking spray

For the Vinaigrette:
3 tbsp. finely chopped shallots
3 tbsp. balsamic vinegar
1 tsp. sugar
2 tsp. fresh lemon juice
2 tsp. extra virgin olive oil
1 tsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. freshly ground black pepper

For the Salad:
3/4 cup coarsely chopped ham or fried bacon
2 (6 oz.) packages fresh baby spinach
3 nectarines, each cut into 1/4-inch wedges
Directions:
Directions:
Preheat oven to 350º. To prepare nuts, combine first 5 ingredients in a small bowl. Rinse nuts with cold water; drain (do not allow pecans to dry). Add nuts to the sugar mixture, and toss well to coat. Arrange nuts on a baking sheet coated with cooking spray. Bake at 350º for 10 minutes, stirring occasionally. When done, coarsely chop nuts.

To prepare vinaigrette, combine all ingredients in a bowl and mix well. To prepare salad, combine spinach, nectarines and dressing in a large bowl; toss gently to coat. Sprinkle with the nuts and ham or bacon.
Number Of Servings:
Number Of Servings:
Serves: 12
Personal Notes:
Personal Notes:
Can substitute almonds or walnuts for pecans, and use any kind of greens, including field mix or romaine lettuce.

 

 

 

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