Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes July 2010

Gallery

Credit: Kana Okada; Styling: Susan Vajaranant

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

388 calories; fat 30g; saturated fat 11g; protein 14g; carbohydrates 18g; fiber 5g; cholesterol 34mg; sodium 567mg.
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