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Andreas Trottmasndorff
Ingredients
- 1 ripe peach
- 2 tbsp (30 mL) cider or white wine vinegar
- 1/4 tsp (1 mL) salt
- 1/3 cup (75 mL) vegetable oil
- 12 cups (3 L) baby spinach or mesclun greens
- 6 slices prosciutto
- 3 ripe peaches
- 3 green onions
- 3 tbsp (45 mL) toasted pine nuts (optional)
Wedges of golden peaches and slivers of Italian prosciutto liven up this summery salad. It's great as an appetizer or side dish.
- For dressing, peel peach. Coarsely chop. Place in a blender or food processor. Add vinegar and salt. Whirl until puréed, then add oil and whirl. Dressing will be quite thick. It will keep well, covered and refrigerated, up to 3 days.
- Just before serving, place spinach in a very large bowl. Slice prosciutto into thin strips. Peel peaches, if you wish. Slice in half, then thinly slice into wedges. Thinly slice onions. Add all to spinach. Drizzle with dressing and sprinkle with nuts. Toss to evenly mix.
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Winter Salad
If you love this salad as much as we do, use drained, canned sweetened or unsweetened peaches when fresh ones aren't at their peak.
- 5 g protein
- 13.1 g fat
- 11 g carbohydrates
- 4.2 g fibre
- 3.3 mg iron
- 120 mg calcium
- 275 mg sodium
- 170 calories
