I have made this recipe several times, and it is always a huge hit. I add Gorgonzola crumbles and sometimes seared duck breast to make it a main dish. I have also used apricots in place of the plums and had great results.
Spinach Salad with Stone Fruits and Maple-Spiced Pecans
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Amount per serving
- Calories: 121
- Calories from fat: 28%
- Fat: 3.8g
- Saturated fat: 0.4g
- Monounsaturated fat: 2.2g
- Polyunsaturated fat: 1.2g
- Protein: 1.3g
- Carbohydrate: 22.6g
- Fiber: 1.9g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 253mg
- Calcium: 26mg
- 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
- 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.
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