Summer Peach Spinach Salad
ripe juicy peaches combine with spinach, pecans and bleu cheese dressing for a summer salad
Ingredients
Salad
- 4 cups fresh spinach leaves
- 1 head romaine lettuce, trimmed, washed, and crisped in refrigerator
- 1 large ripe peach, peeled and chopped
- bleu cheese dressing see recipe for my special Fleming's dressing below
- roasted pecans like praline pecans, recipe below
Fleming's Bleu Cheese Dressing
- 1 cup quality mayonnaise Duke's or Hellman's
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 Tbsp fresh lemon juice
- 1 Tbsp red wine vinegar
- 1 Tbsp white sugar
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 oz. bleu cheese, crumbled
Praline Pecans
- 1 cup pecan halves
- 1 Tbsp unsalted butter
- olive oil
- 1/4 cup brown sugar
- salt & pepper
Instructions
Salad
- Chop or tear spinach and romaine into small pieces
- Place greens into a large salad bowl and add peaches and pecans
- Serve dressing on the side or toss the salad right before serving
Fleming's Bleu Cheese Dressing
- Combine everything except cheese and mix well
- Add cheese, stir and refrigerate for several hours to blend flavors
- Serve as a salad dressing or a dip for fresh vegetables
- Use within 1-2 weeks if buttermilk is fresh when you make it
Praline Pecans
- Melt butter in skillet over medium heat and add a dash of olive oil
- Add pecans and brown sugar and season with salt and pepper
- Cook and stir for 4-5 minutes until nuts begin to caramelize, watching carefully
- Transfer nuts to a piece of wax paper, parchment paper or foil to cool.
- Store nuts in a jar with a lid