| |
| INGREDIENTS |
| ¾ cup |
pecans |
| 4 |
ripe peaches |
| 8 cups |
baby spinach, rinsed and dried |
| Dressing: |
|
| ⅓cup |
honey |
| ¼ tsp. |
shredded lime zest |
| 3 tbsp. |
fresh lime juice |
| 1½ tsp. |
poppy seeds |
| ¼ tsp. |
salt |
| ⅛ tsp. |
ground mace |
| ¼ tsp. |
vegetable oil |
|
|
|
| RECIPE |
- Preheat oven to 350ºF.
- Arrange pecans in 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 to cool.
- Peel peaches (if desired) and slice into bite-sized segments.
- Combine peaches, spinach, and pecans in a large bowl.
- Make dressing by placing all ingredients in a jar with a tight lid. Shake well to combine.
- Toss with dressing until evenly coated.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
167 |
|
| Total Fat |
7 g |
|
| Sodium |
91 mg |
|
| Total Carbohydrates |
21 g |
|
| Fiber |
3 g |
|
| Protein |
2 g |
|
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|
