Spinach Salad with Stone Fruits and Maple-Spiced Pecans

Serve with sautéed chicken or duck breast. You can make the pecans (through step 2) ahead of time and store them in an airtight container for up to one week.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 121
Caloriesfromfat 28 %
Fat 3.8 g
Satfat 0.4 g
Monofat 2.2 g
Polyfat 1.2 g
Protein 1.3 g
Carbohydrate 22.6 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 253 mg
Calcium 26 mg

Ingredients

6 tablespoons chopped pecans
1/3 cup plus 1 tablespoon maple syrup
1/4 teaspoon salt, divided
1/4 teaspoon ground red pepper, divided
Cooking spray
1/2 cup rice wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon grated peeled fresh ginger
1/2 cup thinly sliced red onion
2 ripe peeled, sliced peaches
2 ripe peeled, sliced plums
6 cups baby spinach leaves

Preparation

1. Preheat oven to 325°.

2. Combine pecans, 1 tablespoon syrup, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl, tossing well to coat. Spread pecan mixture evenly onto a baking sheet coated with cooking spray. Bake at 325° for 15 minutes, stirring after 5 minutes. Cool completely on baking sheet on a wire rack. Break nut mixture into small pieces.

3. Combine remaining 1/3 cup syrup, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, mustard, and ginger in a small bowl, stirring well with a whisk.

4. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add vinegar mixture to pan; cook 1 minute or until hot. Add onion, peaches, and plums to pan; cook 1 minute or until warm.

5. Arrange 1 cup spinach on each of 6 plates; top each serving with about 1/3 cup fruit mixture and 1 tablespoon nut mixture. Serve immediately.

Note:

Victoria Abbott Riccardi,

July 2008