Warm Spinach Salad with Red Onions and Nectarines

Warm Spinach Salad with Red Onions and Nectarines Recipe
Photo: Kana Okada; Styling: Susan Vajaranant

Yield:

Serves 4

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 388
Fat 30 g
Satfat 11 g
Protein 14 g
Carbohydrate 18 g
Fiber 5 g
Cholesterol 34 mg
Sodium 567 mg

Ingredients

1/4 cup sliced almonds
10 ounce baby spinach
2 nectarines, halved, pitted, each cut into 8 wedges
3 tablespoons cider vinegar
1/2 teaspoon sugar
Salt and pepper
1/4 cup olive oil
2 medium red onions, peeled and thinly sliced
6 ounces goat cheese, crumbled
1/2 cup diced smoked ham, optional

Preparation

1. Preheat oven to 350ºF. Spread almonds on a baking sheet. Toast in oven, stirring once or twice, until light golden, about 8 minutes. Transfer to a bowl.

2. Place spinach and nectarines in a large bowl. In a small bowl, stir together vinegar and sugar until sugar dissolves. Season with pepper and a pinch of salt.

3. Warm olive oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until well browned, 10 to 12 minutes. Stir in vinegar mixture and remove from heat.

4. Scrape hot dressing over spinach mixture and toss to coat. Divide among 4 dinner plates. Sprinkle each salad with goat cheese, almonds and ham, if using. Serve immediately.

Note:

July 2010
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