Spinach Salad With Nectarines Recipes

SPINACH, NECTARINE, AND HALLOUMI SALAD

Steps:

• Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside.
• Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl.
• Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more.
• Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.

WARM SPINACH SALAD WITH NECTARINE VINAIGRETTE

Steps:

• Combine the vinegar and the chopped nectarines in a small saucepan and cook over very low heat for about 2 hours, or until the fruit is softened and combined.
• Keep warm When the vinaigrette is done, prepare the salad.
• Tear the spinach into bite sized pieces.
• Heat a small saute pan and add 1 Tbs of butter.
• Saute the shallot in the butter until softened.
• Add the vinegar and sugar and cook over moderater heat until reduced to half.
• Add the nectarines and remaining butter.
• Stir with a whisk to emulsify.
• Season with salt and pepper In a large salad bowl, toss the spinach with the warm vinaigrette.
• Spinach should wilt slightly.
• Divid into 4 portions and garnish with nectarine slices.

NECTARINE ARUGULA SALAD

Steps:

• In a large bowl, combine the first 5 ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

WARM SPINACH SALAD WITH RED ONIONS AND NECTARINES

Steps:

• Preheat oven to 350°F Spread almonds on a baking sheet. Toast in oven, stirring once or twice, until light golden, about 8 minutes. Transfer to a bowl.
• Place spinach and nectarines in a large bowl. In a small bowl, stir together vinegar and sugar until dissolved. Season with pepper and a pinch of salt.
• Warm olive oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until well browned, 10 to 12 minutes. Stir in vinegar mixture and remove from heat.
• Scrape hot dressing over spinach mixture and toss to coat. Divide among 4 dinner plates. Sprinkle each salad with goat cheese, almonds and ham, if using. Serve immediately.

SPINACH SALAD WITH NECTARINES AND SPICY PECANS

Steps:

• Preheat oven to 350°F.
• To prepare pecans, combine first 5 ingredients in as mall bowl.
• Rinse pecans with cold water and drain (do not allow pecans to dry).
• Add pecans to the suar mixture and toss well to coat.
• Arrange on a jelly roll pan coated with cooking spray.
• Bake at 350°F for 10 minutes, stirring occasionally.
• Coarsely chop pecans.
• Set aside.
• To prepare vinaigrette, combine the shallots and the next 7 ingredients (shallots through black pepper) in a small bowl, stirring with a whisk until blended.
• To prepare salad, heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add prosciutto; saute 5 minutes or until crisp, and finely chop.
• Combine spinach, nectarines, and dressing in a large bowl; toss gently to coat.
• Sprinkle with the pecans and prosciutto.

SPINACH SALAD WITH GRILLED PORK AND NECTARINES

Steps:

• Prepare grill.
• Cut the pork lengthwise through center of tenderloin, cutting to, but not through, other side (butterfly). Open halves, laying tenderloin flat. Place pork and nectarine halves, cut sides down on grill rack coated with cooking spray. Grill pork 5 minutes on each side or until a thermometer registers 160 degrees. Grill nectarine halves 4 minutes on each side or until thoroughly heated. Remove pork and nectarine halves from grill. Let pork rest 10 minutes.
• Cut nectariines halves into slices. Thinly slice pork. Combine spinach and vinaigrette in a large bowl; toss to gently coat.
• Arrange spinach salad on plates. Top each serving with pork, nectarines slices and cheese. Sprinkle with black perrer, if desired.