We all know how good spinach is for
us and we need to eat more of it. What better way to eat spinach in the summer
than in a salad with fruit. Strawberry spinach salad is always a crowd pleaser,
what about when the strawberries are gone for the season.
Lucky for us peaches, blueberries, and
nectarines will also pair well with spinach.
I personally didn’t add the mint in
this salad, it is just a personal choice of taste. I remember one time a Girl
Scout encampment they made a wonderful fruit salad. They only problem, they
ruined it by putting fresh mint it. The mint was too overwhelming and nobody at
my table ate it.
In place of the mint, I added some Feta
cheese. I kept recipe as it was given to me, for those who want to try it with
the mint.
Ingredients:
4 cups baby spinach (4 oz)
1/4 cup mint leaves
juice of 1/2 lime
2 tsp balsamic vinegar
1 tsp chopped shallot
1/2 tsp salt
1 tbsp extra virgin olive oil
freshly ground black pepper
1 nectarine, thinly sliced
4 cups baby spinach (4 oz)
1/4 cup mint leaves
juice of 1/2 lime
2 tsp balsamic vinegar
1 tsp chopped shallot
1/2 tsp salt
1 tbsp extra virgin olive oil
freshly ground black pepper
1 nectarine, thinly sliced
¼ cup pecans
1/2 cup fresh blueberries (or 1/4 cup dried)
Directions:
1. In a large mixing bowl, toss spinach with chopped mint leaves.
2. In a small bowl, combine lime juice, vinegar, shallot, and salt. Whisk in the oil and season to taste with pepper.
3. Pour the dressing over the greens, tossing to coat lightly. Divide the greens among 4 plates and top with nectarine slices, blueberries and pecans. Serve immediately.
1/2 cup fresh blueberries (or 1/4 cup dried)
Directions:
1. In a large mixing bowl, toss spinach with chopped mint leaves.
2. In a small bowl, combine lime juice, vinegar, shallot, and salt. Whisk in the oil and season to taste with pepper.
3. Pour the dressing over the greens, tossing to coat lightly. Divide the greens among 4 plates and top with nectarine slices, blueberries and pecans. Serve immediately.
