Peach Pecan Vinaigrette with Spring Green Salad
- Makes: 4 servings
- Yield: 4 side-dish servings plus leftover dressing
- Start to Finish 20 mins
peaches, peeled and coarsely chopped (2 cups)
coarsely chopped pecans, toasted
red wine vinegar
honey mustard or Dijon-style honey mustard
canola oil or vegetable oil
mixed baby salad greens, mesclun, torn mixed salad greens or baby spinach leaves, coarsely chopped
- In a food processor, combine peaches, half of the pecans, the orange juice, vinegar, mustard and salt. Cover and process until smooth. With food processor running, slowly add oil in a thin, steady stream (vinaigrette will thicken as oil is added). Serve immediately or cover and store in the refrigerator for up to 2 days. Stir vinaigrette before serving.
- In a large bowl, toss greens with 1/2 cup of the vinaigrette. Sprinkle with the remaining toasted nuts. Serve remaining vinaigrette on the side.
(Peach Pecan Vinaigrette with Spring Green Salad)Servings Per Recipe 4, vit. C (mg) 8, Monounsaturated fat (g) 5, Niacin (mg) 1, Polyunsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 52, sat. fat (g) 1, calcium (mg) 30, iron (mg) 1, vit. A (IU) 777, fiber (g) 2, sugar (g) 4, sodium (mg) 96, Potassium (mg) 247, Fat, total (g) 8, Riboflavin (mg) 0, Thiamin (mg) 0, cal. (kcal) 100, pro. (g) 2, carb. (g) 6