Peach and spinach salad with honey cider vinaigrette
Honey cider dressing:
1 tablespoon Dijon-style mustard
2 tablespoons honey
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2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
Kosher salt, to taste
Peach and spinach salad:
2 ripe peaches, halved, pitted and thinly sliced
8 cups fresh spinach leaves
1/2 cup pecan halves, toasted
1/2 cup crumbled feta, blue cheese, gorgonzola or goat cheese
Makes 4 servings.
To make dressing: In a large bowl, combine all ingredients well with a wire whisk.
To make salad: In a large bowl, combine all ingredients. Add vinaigrette and toss to combine.
Nutritional information per serving: 288 calories, 68 percent calories from fat, 22 grams total fat, 5 grams saturated fat, 17 milligrams cholesterol, 21 grams carbohydrates, 4 grams total fiber, 13 grams total sugars, 17 grams net carbs, 6 grams protein, 336 milligrams sodium.
(NOTE: To toast nuts: Place on a baking pan in a 350-degree oven about 10 minutes until they become fragrant and golden brown.)
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