Description
A refreshing Peach Blueberry Spinach Salad featuring crispy prosciutto, toasted pecans, and a choice of balsamic dressings.
Ingredients
- ⅓ cup pecans
- 3 oz Prosciutto
- 2 medium yellow peaches
- 6 oz blueberries
- 5 oz spinach
- ⅓ cup balsamic glaze or reduction
Instructions
- Preheat the oven to 350 F. Spread pecans in a single layer on a baking sheet.
- Toast the pecans for about 5 to 10 minutes, watching carefully to prevent burning.
- Spread the prosciutto in a single layer on a separate baking sheet (or use a large single baking sheet for both prosciutto and pecans).
- Cook the prosciutto for about 10 minutes until crispy.
- Core and slice yellow peaches.
- In a large bowl, combine peaches, blueberries, and spinach.
- Top with crispy prosciutto and toasted pecans.
- Drizzle balsamic glaze (dressing) on top.
Notes
- What kind of balsamic vinegar-based salad dressing to use?
- Use store-bought balsamic glaze. You can purchase it in the grocery store or on Amazon.
- Make your own balsamic glaze: Cook down 1 cup of balsamic vinegar with ¼ cup of brown sugar until the mixture reduces by about half and acquires a thick and syrupy consistency.
- Use store-bought balsamic vinaigrette salad dressing. This type of dressing usually combines olive oil, balsamic vinegar, and other ingredients and will work perfectly in this recipe!
- Make your own balsamic vinaigrette by combing equal amounts of extra virgin olive oil and high-quality balsamic vinegar. Whisk to emulsify.
- Use a high-quality aged balsamic vinegar made in Italy. High-quality aged balsamic vinegar is not as acidic as a regular one and has a thick and syrupy consistency. It’s perfect as a salad dressing all on its own! Just use it out of the bottle, as is. And, you don’t need to use it in large amounts. I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. or labeled Aceto Balsamico Tradizionale D.O.P.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American