Friday, July 2, 2010

Summer Fresh Spinach Salad

I found this recipe, Summer Fresh Spinach Salad, today on

I love salads, and this one looks amazing!

You will need

2 pkg. (9 oz. each) baby spinach leaves
6 small ripe peaches, thinly sliced
1 red onion, halved, thinly sliced
1 cup PLANTERS Pecan Pieces, toasted
1 cup KRAFT Shredded Parmesan Cheese
1 bottle (8 oz.) KRAFT Light Raspberry Vinaigrette Dressing

TOSS all ingredients lightly in large serving bowl. Serve immediately.

Kraft Kitchens Tips:

How to Keep Peaches from Browning
To keep peaches from turning brown before serving, toss in a separate bowl with 3 Tbsp. of the dressing, then add to salad.

How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.nutritional information
per serving

Calories 200 Total fat 14 g Saturated fat 3 g Cholesterol 10 mg Sodium 390 mg Carbohydrate 14 g Dietary fiber 3 g Sugars 9 g Protein 7 g Vitamin A 70 %DV Vitamin C 30 %DV Calcium 20 %DV

Vine Spinach on FoodistaVine Spinach