Soups & Salads

Summer Spinach & Peach Chopped Salad

Prep Time: 25 MIN  |  Cook Time: 12 MIN  |  Servings: 4
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Summer Spinach & Peach Chopped Salad
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
  1. Put all ingredients into a jar with a screw-top lid. Shake vigorously until combine; set aside.
  2. 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.