Nectarine Spinach Salad
By Naperville Magazine
August 2020 View more Recipe
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
- In a bowl, whisk first 5 ingredients together. Taste for seasoning.
- Store any leftover dressing in an airtight container in the refrigerator for up to 1 week.
To make salad
- In a large bowl, gently toss last five ingredients with 2 tablespoons of lemon-peach vinaigrette. Taste and add more dressing, if desired.
- Variations: Try grilling the peaches for a different presentation and added flavor. To make it a complete meal, add chicken.
Photo Courtesy Calisto Media
