Spinach and Bacon Salad with Peaches Recipe
Peaches and bacon? Oh, yeah. I made this family favorite for a big summer party. It was so easy to prep the parts separately, then toss it all together right before chow time. —Megan Riofski, Frankfort, Illinois
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
white meat free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup olive oil
- 1 teaspoon ground mustard
- salad:
- 1-3/4 cups sliced fresh mushrooms
- 1 teaspoon celery seed
- 2 medium peaches sliced
- 1/3 cup cider vinegar
- 1/4 cup sliced almonds toasted
- grated parmesan cheese
- 1/2 pound bacon strips cooked and crumbled
- 6 cups fresh baby spinach (about 6 ounces)
- 1 small red onion halved and thinly sliced
- 3 hard-cooked eggs halved and sliced
- Carbohydrate 4.20414581098921 g
- Cholesterol 19.39225905815 mg
- Fat 21.2376761615412 g
- Fiber 0.813354150960843 g
- Protein 4.42746655741988 g
- Saturated Fat 5.32843905536614 g
- Serving Size 1 1 serving (88g)
- Sodium 1986.30834861358 mg
- Sugar 3.39079166002837 g
- Trans Fat 1.72340737070008 g
- Calories 224 calories
Directions Place the first six ingredients in a blender; cover and process until blended. In a large bowl, combine spinach, peaches, mushrooms, eggs, bacon, onion and almonds. Serve with dressing and cheese. Yield: 8 servings (1-1/2 cups dressing). Editor's Note: To toast nuts, bake in a shallow pan in a 350degrees oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Originally published as Spinach & Bacon Salad with Peaches in Simple & Delicious June/July 2015 Print Add to Recipe Box Email a Friend
