Nectarine Spinach Salad

August 2020 View more

Yield: 4 servings

Recipe by local author Johanna Marie Mirpuri, from her newly released Simple Salad Cookbook: 100 Recipes that Can Be Made in Minutes

¼ cup olive oil, extra virgin
1 tablespoon lemon juice,
freshly squeezed
1 tablespoon peach jam
½ teaspoon kosher salt
black pepper, freshly ground
8 ounces fresh spinach
2 nectarines, thinly sliced
1 cup pecans
¾ cup feta cheese, crumbled
¼ cup red onion, thinly sliced

To make Lemon-Peach Vinaigrette

  1. In a bowl, whisk first 5 ingredients together. Taste for seasoning.
  2. Store any leftover dressing in an airtight container in the refrigerator for up to 1 week.

To make salad

  1. In a large bowl, gently toss last five ingredients with 2 tablespoons of lemon-peach vinaigrette. Taste and add more dressing, if desired.
  2. Variations: Try grilling the peaches for a different presentation and added flavor. To make it a complete meal, add chicken.

Photo Courtesy Calisto Media