This spinach salad combines a medley of fresh fruit with crunchy pecans and a berry balsamic dressing for a fresh take on a green salad. Switch things up with your favourite fresh fruit or on-hand nuts - the possibilities for this Fruit & Nut Fusion Salad are endless!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 cups loosely packed baby spinach leaves
1 cup each fresh blueberries, raspberries and halved strawberries
2 fresh peaches, coarsely chopped
1 cup seedless green grapes, cut in half
1/3 cup pecan halves, toasted
1/4 cup Kraft Berry Balsamic Dressing
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How do I make it ?
Cover 4 plates with spinach.
Top with remaining ingredients.
Kraft Kitchen Tips!
Serve salads with grilled pound cake slices. To prepare, heat barbecue to medium heat. Brush both sides of 4 (1/2-inch-thick) pound cake slices evenly with 2 Tbsp. Kraft Berry Balsamic Dressing. Grill 2 min. on each side or until lightly toasted on both sides.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavour. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 10 to 15 min. or until golden brown, stirring occasionally.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 160 mg
Carbohydrate 33 g
Fibre 7 g
Sugars 23 g
Protein 4 g
4 servings, 1/4 recipe (282 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.