Recipe Details
Ingredients
-
¾cuppecans
-
2ripe peaches
-
4cupsbaby spinach, rinsed and dried
-
¼cuppoppyseed salad dressing
Cooking Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Arrange pecans on a single layer on a baking sheet and roast in preheated oven until they just begin to darken, about 7 to 10 minutes. Remove from oven and set aside.
-
Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach, and pecans in a large bowl.
-
Toss with dressing until evenly coated, adding a little additional dressing, if necessary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories253 | |
| % Daily Value * | |
| Total Fat 23g |
29% |
| Saturated Fat 2g |
11% |
| Cholesterol 5mg |
2% |
| Sodium 132mg |
6% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 3g |
10% |
| Total Sugars 7g |
|
| Protein 3g |
6% |
| Vitamin C 30mg |
33% |
| Calcium 51mg |
4% |
| Iron 1mg |
8% |
| Potassium 275mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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