|Spinach & Peach Salad|
by Gloria Kobrin, author of Cookbook Kosher Cookbook - iPhone & iPad Touch Application
The combination of baby spinach, fresh peaches, roasted onions and spiced pecans is unbelievable.
Prep time: 60 minutes
Preheat oven to: 375 F.
Peel and halve onions. Slice thinly and drizzle with olive oil. Spread onions out in jelly roll pan and roast 30-45 minutes. The onions should be very soft. Set aside to cool.
Prepare pecans while onions are roasting.
Rinse and dry baby spinach. Place in a large salad bowl.
Peel peaches and slice into 1/3 inch wedges. Add to spinach along with roasted onions and spiced pecans. Toss gently with lemon vinaigrette. (Based on the amount of oil, you used to roast the onions, you may prefer to just squeeze some fresh lemon juice over this salad). Serve immediately.
Yield: Serves 8
* Spiced pecans and lemon vinaigrette are readily available in many grocery stores. I’ve included recipes for both in case you prefer to make your own.
Recipes:Salads, Spinach, Parve, Kosher