Spinach Salad with Peaches and Pecans

A perfect summer salad with ripe peaches, baby spinach, and roasted pecans

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.

Step: 2

Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.

Per Serving: 253 calories; protein 2.9g; carbohydrates 11.4g; fat 22.6g; cholesterol 5.3mg; sodium 131.9mg.

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