Best Spinach Salad With Nectarines Recipes

SPINACH, NECTARINE, AND HALLOUMI SALAD

Spinach, Nectarine, and Halloumi Salad image

Gorgeous golden brown pan-fried halloumi cheese tops this spinach and nectarine salad dressed with red onion and bell pepper for a crunchy bite.

Provided by SunnyDaysNora

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
3 teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried basil
4 cups baby spinach
1 nectarine, pitted and sliced
¼ cup sliced almonds, toasted
2 tablespoons thinly sliced red onion
2 tablespoons thinly sliced red bell pepper
1 (8.8 ounce) package halloumi cheese, sliced into 1/2-inch strips

Steps:

Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside.
Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl.
Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more.
Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 13.1 g, Cholesterol 46.8 mg, Fat 29 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 888.2 mg, Sugar 7.9 g

SPINACH SALAD WITH NECTARINES AND SPICY PECANS

Spinach Salad with Nectarines and Spicy Pecans image

You can substitute walnuts or almonds in place of the pecans and use bacon or ham in place of the prosciutto. You could also use whatever greens you prefer. I like spring mix. This recipe is from Cooking Light magazine.

Provided by SharleneW

Categories Fruit

Time 20m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup powdered sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground red pepper
1/3 cup pecan halves
cooking spray
3 tablespoons finely chopped shallots
3 tablespoons balsamic vinegar
1 teaspoon sugar
2 teaspoons fresh lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
12 ounces fresh Baby Spinach (about 12 cups)
2 nectarines, each cut into 1/4 inch wedges (about 3/4 pound)
1/4 cup very thin slices prosciutto, coarsely chopped (about 2 ounces)

Steps:

Preheat oven to 350°F.
To prepare pecans, combine first 5 ingredients in as mall bowl.
Rinse pecans with cold water and drain (do not allow pecans to dry).
Add pecans to the suar mixture and toss well to coat.
Arrange on a jelly roll pan coated with cooking spray.
Bake at 350°F for 10 minutes, stirring occasionally.
Coarsely chop pecans.
Set aside.
To prepare vinaigrette, combine the shallots and the next 7 ingredients (shallots through black pepper) in a small bowl, stirring with a whisk until blended.
To prepare salad, heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add prosciutto; saute 5 minutes or until crisp, and finely chop.
Combine spinach, nectarines, and dressing in a large bowl; toss gently to coat.
Sprinkle with the pecans and prosciutto.