This Peach Spinach Salad Recipe with a Citrus Dressing makes the best Summer green leafy salad with fresh peaches for a barbeque dinner or anytime!
The grapes and toasted almonds combine with the fresh peaches for amazing flavour!
I made this fresh tasting salad this week (I used baby spinach with mixed greens instead of plain baby spinach) when our daughter and her family visited, and it turned out fabulously!
And it's quick and easy too!
I prepared it all ahead of time, in individual salad bowls, and then added the fresh peach slices and the dressing just prior to serving time.
1/2 cup mayonnaise
1/4 cup orange juice concentrate (I used frozen orange juice concentrate)
1/8 tsp. ground cinnamon
4 or 5 oz. package of fresh baby spinach or mixed leafy greens
4 large mushrooms sliced
2 peaches, peeled and sliced
1/2 cup seedless red grapes, halved
1/4 cup grated cheddar or marble cheese (or cheese of your choice)
1/4 cup sliced or slivered almonds, *toasted (see below)
In a small bowl, whisk together the mayonnaise, orange juice concentrate and ground cinnamon until well blended.
Cover and refrigerate until serving time.
Divide the spinach between 4 large or 6 smaller salad plates.
Top with the sliced mushrooms, grapes, cheese and almonds.
Add the sliced peaches just prior to serving time.
Serve with the prepared citrus dressing.
How to Toast Sliced or Slivered Almonds
Toasting the almond slices or slivers adds crunch to the salad and intensifies the flavour of the nuts.
To toast the almonds in the oven, spread the nuts in a single layer on a shallow baking dish (or cookie sheet). Bake at 350° for about 3 to 4 minutes or until golden brown, stirring occasionally.
Be sure to keep a close watch, because they will burn very quickly!
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