Peach Pecan Vinaigrette with Spring Green Salad | Midwest Living

Peach Pecan Vinaigrette with Spring Green Salad

Peach Pecan Vinaigrette with Spring Green Salad

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  • Makes: 4 servings
  • Yield: 4 side-dish servings plus leftover dressing
  • Start to Finish 20 mins

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  • 3 medium peaches, peeled and coarsely chopped (2 cups)
  • 3/4 cup coarsely chopped pecans, toasted
  • 3 tablespoons orange juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey mustard or Dijon-style honey mustard
  • 1/2 teaspoon salt
  • 1/4 cup canola oil or vegetable oil
  • 5 cups mixed baby salad greens, mesclun, torn mixed salad greens or baby spinach leaves, coarsely chopped


  1. 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.
  2. 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.

Nutrition Facts

(Peach Pecan Vinaigrette with Spring Green Salad)

Servings Per Recipe 4, vit. C (mg) 8, sodium (mg) 96, iron (mg) 1, sugar (g) 4, calcium (mg) 30, fiber (g) 2, vit. A (IU) 777, Potassium (mg) 247, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 1, Niacin (mg) 1, Polyunsaturated fat (g) 2, Folate (µg) 52, Monounsaturated fat (g) 5, pro. (g) 2, cal. (kcal) 100, Fat, total (g) 8, Riboflavin (mg) 0, Thiamin (mg) 0, carb. (g) 6

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