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, 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