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Spinach Salad with Peaches and Pecans

Submitted by: Robin Durawa

Spinach Salad with Peaches and Pecans
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  • Prep Time: 10 Minutes
  • Total Time: 20 Minutes
  • Yield: 4 servings
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A perfect summer salad with ripe peaches, baby spinach, and roasted pecans

Ingredients

  • 3/4 cup pecans
  • 2 ripe peaches
  • 4 cups baby spinach, rinsed and dried
  • 1/4 cup poppyseed salad dressing

Directions

  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.
  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.

Nutritional Information

  • Calories: 241 cal
  • Total Fat: 22.6 g
  • Saturated Fat: 2.2 g
  • Cholesterol: 5 mg
  • Sodium: 130 mg
  • Carbohydrates: 8.4 g
  • Fiber: 2.8 g
  • Protein: 2.9 g
  • Sugars: 4.2 g
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  • Potassium: 259 mg
  • Calcium: 45 mg
  • Iron: 1 mg
  • Magnesium: 51 mg
  • Folate: 63 mcg
  • Niacin Equivalents: 1 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 2826 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: 9 mg
  • Calories From Fat: 203 kcal
  • Percent Of Calories From Carbs: 13
  • Percent Of Calories From Fat: 81
  • Percent Of Calories From Protein: 4
  • Percent Of Calories From Saturated Fat: 7

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Printed on July 30, 2014 at 1:11 pm