Reserve Series
Summer Spinach & Peach Chopped Salad
Prep Time: 25 MIN | Cook Time: 12 MIN | Servings: 4
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Prep Time
25 MIN
Cook Time
12 MIN
Servings
4
Soft leafy greens, lots of crunchy veg, in-season strawberries & peaches piled in bowls & drizzled with strawberry balsamic vinaigrette then topped with pecans & shaved Parmesan cheese make this vibrant, summery, salad perfect for a wholesome midweek family meal or a backyard cookout with friends on the weekend.
Ingredients
- 3 cups Baby spinach leaves
- 4-6 ea. Bibb lettuce leaves, torn
- 1 cup Leftover grilled corn, cut off the cob, or fire roasted frozen
- 1can (15 oz.) Cannellini beans, rinsed & drained
- 1 cup Celery, chopped
- 2 small Cucumbers, sliced
- 8 small Radishes, thinly sliced
- 1/2 cup Strawberries or blueberries
- 1/2 cup Green onions, thinly sliced
- 2 large Peaches, chopped
- 1/2 cup Pecans, coarsely chopped
- 1/2 cup Sargento® Reserve Series 14-Month Aged Parmesan Cheese
- FOR STRAWBERRY BALSAMIC VINAIGRETTE:
- 1/3 cup Olive oil
- 3 Tbsp. Balsamic vinegar
- 2 Tbsp. Strawberry preserves
- 1 Tbsp. Honey mustard
- 1 clove Garlic, minced
- Salt & freshly ground pepper, to taste
Directions
- Put all ingredients into a jar with a screw-top lid. Shake vigorously until combine; set aside.
- Arrange spinach, lettuce, beans, celery, cucumbers, radish, corn, strawberries, green onion & peach in four serving bowls. Drizzle with vinaigrette; sprinkle with pecans and Sargento® Reserve Series 14-Month Aged Parmesan Cheese. If desired, toss mixture together and serve.
