Take-out Tuesday, Summer Peach Spinach Salad


Last week was so much fun,

I had an active group at the beach house for 10 days!




Everyone pitched in with the cooking, clean-up and menu planning

We didn’t do anything fancy, just had fresh, good food





One night I threw some chopped ripe peaches into a bowl of torn fresh spinach,

crisp romaine and chopped pecans

I served it with Fleming’s Bleu Cheese Dressing on the side

My group was in heaven!




This is more of an idea than a recipe and

there are a gazillion ways you can change it up





The fresh peaches against the bright green of the spinach

really makes this dish an attention grabber





You can use walnuts, or almonds,

and add bleu cheese crumbles instead of making the dressing

or use feta cheese and a favorite vinaigrette





You can add diced red onion, thinly sliced cucumber,

or more fruit like strawberries or grapes;

grilled chicken or bacon,

Endless possibilities!


Summer Peach Spinach Salad

  • Servings: 4
  • Difficulty: very easy
  • Print

4 cups fresh spinach leaves

1 head romaine lettuce, trimmed, washed and crisped in refrigerator

1 large ripe peach, peeled and chopped

Fleming’s Bleu Cheese dressing*

chopped Praline Pecans** to taste


Chop or tear spinach and romaine into small pieces.  Place into a bowl and add peaches and pecans.  Serve with Fleming’s Bleu Cheese dressing, or desired dressing on the side.

Note: I like to serve the dressing on the side to keep things fresh and from getting soggy.  If you want to dress and toss the salad, do it right before serving for best results.


*Fleming’s Bleu Cheese Dressing

1 cup quality mayonnaise like Duke’s or Hellman’s

1/2 cup buttermilk

1/4 cup sour cream

1 T fresh lemon juice

1 T red wine vinegar

1 T sugar

1 T olive oil

1/4 tsp salt

1/4 tsp black pepper

8 oz Danish Blue Cheese {I used 7 oz Boar’s Head blue cheese}

Combine everything except cheese and mix well. Crumble blue cheese and stir into mixed ingredients. You want it to be chunky. Refrigerate to blend flavors. Serve as a dressing or a dip with fresh vegetables or chips. Use within 2 weeks.

**Praline Pecans

1 cup pecan halves

1 T unsalted butter

dash olive oil

1/4 cup brown sugar

salt and pepper

Melt butter in skillet. Add a dash of olive oil to keep butter from burning. Add pecans and brown sugar. Season with salt and pepper. Cook and stir over medium 4-5 minutes until nuts begin to caramelize. Don’t walk away, this happens fast! Remove nuts to a piece of wax paper to cool. Salt. Store in a jar with a tight fitting lid


If you’re not a fan of bleu cheese try this wonderful Mustard Maple Dressing


Mustard Maple Salad Dressing

  • Servings: makes 1/3 cup
  • Difficulty: very easy
  • Print

1 Tablespoon (heaping) Dijon Mustard
1 Tablespoon Maple Syrup, I use Michele’s Butter Pecan Maple Syrup
1 teaspoon Apple Cider Vinegar
1/4 cup Olive Oil
Salt And Pepper, to taste

In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.

Store in refrigerator.  Let dressing sit out before using if necessary to mix after chilling. Double or Triple as needed



for another printable version click here


Enjoy the bounty of summer!


I will be joining these fabulous parties and blogs:

Meal Plan Monday   Love Your Creativity  Over the Moon

Between Naps on the PorchCelebrate Your Story,

All About Home/ Common Ground Follow the Yellow Brick Home

Make it Pretty Monday Tasty Tuesday   Oh My Heartsie Girl

Turn About Tuesday  Full Plate Thursday  Centerpiece Wednesday

Thursday Favorite Things  Creatively Crafty   Creative Cumpulsions

32 Responses to “Take-out Tuesday, Summer Peach Spinach Salad”
  1. Nancy says:

    Such a Refreshing Summertime Salad. And Georgia Peaches as well!
    And I love your watercolor of those beautiful peaches!
    Happy Tuesday!


  2. You Southerners! I’ve seen so many good peach recipes of late from the south — this looks like one of the best. Our peach season doesn’t hit till mid-August. Believe me, I’m saving these!


  3. The Georgia peaches don’t travel well to Vermont. The first ones we’ll have will be from Pennsylvania, always delicious, and our own are definitely mid-August!


  4. Jenna, I am so glad your family was with you…family and good food is always fun! I would love this salad because I love peaches. Happy Tuesday!


  5. Rita C. says:

    That sounds weirdly good! And if your clan approves, it must be good!


  6. I am envy of your water enjoyment. Love that you had your family with you. Looks like a lot of fun. The dish looks awesome.


  7. This sounds really good Jenna! I will be looking for some peaches this weekend:@)


  8. lulu says:

    I have never used peaches in a salad, but I just happen to have some and there is going to be salad tonight so…..Thanks for the inspiration.


  9. thefrenchhutch says:

    This salad looks delicious Jenna. I’ll have to try it and soon while Chilton County peaches are still plentiful. I know you must miss the fun group. Hope you are catching up and relaxing this week…….


  10. lghiggins says:

    Beautiful salad and perfect for a lakeside meal!


  11. Cyndi Raines says:

    Salad looks tasty! I do like peaches, but would pass on the bleu cheese and go with your other suggestions. So happy that you had a house full of people and great fun! What wonderful memory makers! Happy Summer! 🌞


    • Thanks Cyndi, I know I post a lot of bleu cheese recipes and always think of you because I know you don’t like it…sorry!! My family is crazy for the stuff so we tend to sneak it into all kinds of things 😋


  12. Mary says:

    Delicious Jenna and perfect for an easy summer salad. ♥


  13. Cyndi Raines says:

    Aww, you’re so sweet! I’m pleased you thought of me, even if I’m not a fan of the bleu! Haha Wish I could develop a taste for it, my 3 sisters really like it, maybe one day I will. Appreciate all your good recipes Jenna! ♥️🍑

    Liked by 1 person

  14. Bonnie Morgan says:

    Your salad sounds fabulous! I’m pinning.


  15. Karen says:

    A winning flavor combination that I know your whole group enjoyed. Blue cheese is always in my fridge and I’ll definitely have to try your dressing recipe.


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