Warm Spinach Salad With Red Onions and Nectarines |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This salad is hearty without meat, but ham lends saltiness and depth. You also can make this dish topped with grilled chicken or shrimp. Ingredients:
1/4 cup sliced almonds |
10 ounces baby spinach |
2 nectarines, halved, pitted, each cut into 8 wedges |
3 tablespoons cider vinegar |
1/2 teaspoon sugar |
salt, to taste |
pepper, to taste |
1/4 cup olive oil |
2 medium red onions, peeled and thinly sliced |
6 ounces goat cheese, crumbled |
1/2 cup diced smoked ham (optional) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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