KosherEye
<<< o >>> Helen Chen’s Asian Kitchen Sushi Making Kit <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>>

Kosher Salads & Salad Dressings



Bookmark and Share
Spinach & Peach Salad PDF Print E-mail

KosherEye.com

spinachandpeachsalad

by Gloria Kobrin, author of  Cookbook Kosher Cookbook - iPhone & iPad Touch Application

The combination of baby spinach, fresh peaches, roasted onions and spiced pecans is unbelievable.

Prep time: 60 minutes

Ingredients:

2 large red onions
12 ounces baby spinach
3 large peaches
1 1/2  cups spiced pecans *
1/3 cup lemon vinaigrette*
extra virgin olive oil

Equipment:
Jelly roll pan
Large salad bowl

Directions:

Preheat oven to: 375 F.

Peel and halve onions. Slice thinly and drizzle with olive oil. Spread onions out in jelly roll pan and roast 30-45 minutes. The onions should be very soft. Set aside to cool.

Prepare pecans while onions are roasting.

Rinse and dry baby spinach. Place in a large salad bowl.

Peel peaches and slice into 1/3 inch wedges. Add to spinach along with roasted onions and spiced pecans. Toss gently with lemon vinaigrette. (Based on the amount of oil, you used to roast the onions, you may prefer to just squeeze some fresh lemon juice over this salad). Serve immediately.

Notes:

Yield: Serves 8

* Spiced pecans and lemon vinaigrette are readily available in many grocery stores. I’ve included recipes for both in case you prefer to make your own.

Recipes:Salads, Spinach, Parve, Kosher

Add a comment
 
<< Start < Prev 41 42 43 44 45 46 47 48 49 50 Next > End >>

Page 42 of 65
round-facebook round-twitter pinterest round-rss
World Of Judaica