Spinach and Peach Salad
A delightful different spinach salad.

Servings: 8

• 1 cups pecans
• 4 ripe peaches
• 8 cups baby spinach, rinsed and dried

Dressing
• 1/3 cup honey
• 1/4 teaspoon shredded lime zest
• 3 tablespoons fresh lime juice
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• 1/8 teaspoon ground mace
• 1/4 teaspoon vegetable oil

Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. 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.


Per Serving: 167 Calories; 10g Fat (47.9% calories from fat); 1g Saturated Fat 2g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 91mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.

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