While this easy-to-make salad is delicious anytime of the year, it's particularly enjoyable when local fresh peaches are in season.
What do I need ?
Original recipe yields 8 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 peaches, peeled, cut in half
1/2 cup Renée's Poppy Seed Dressing, divided
8 cups loosely packed baby spinach leaves
4 slices bacon, cooked, cut into 1/2-inch pieces
1/2 cup crumbled goat cheese
1/2 cup pecan halves, toasted
Add To Shopping List
How do I make it ?
Heat barbecue to medium-high heat.
Grill peach halves 1 to 2 min. on each side or until grill marked on both sides. Remove from barbecue; brush with 3 Tbsp. dressing.
Toss spinach with bacon, cheese, nuts and remaining dressing.
Serve spinach salad with peach halves.
Kraft Kitchen Tips!
Omit grilling. Toss sliced fresh peaches with the spinach salad.
Prepare using Renée's Ravin' Raspberry Vinaigrette and/or Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper.
Calories From Fat
% Daily Value
Fat 37 g
Saturated fat 8 g
Cholesterol 30 mg
Sodium 530 mg
Carbohydrate 25 g
Fibre 6 g
Sugars 14 g
Protein 15 g
8 servings, 1/8 recipe 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.