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Peach and spinach salad

Peach and spinach salad with honey cider vinaigrette

Honey cider dressing:

1 tablespoon Dijon-style mustard

2 tablespoons honey

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

(see NOTE)

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.)

If you have recipes you would like Steve Petusevsky to make meatless for you, send them to Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz@sun-sentinel.com with "Vegetarian Today" in the subject line.

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