Peach, Spinach & Feta Salad with Blueberry Vinaigrette

Peach, Spinach & Feta Salad Recipe

2 Servings
Serving Size: 1 salad (See nutritional info below)

Ingredients

• 2 medium size fresh peaches
• 2 cups fresh baby spinach
• 2 oz crumbled feta cheese
• ¼ cup candied pecans (see additional recipe)
• ¼ cup blueberry vinaigrette (see additional recipe)
• Fresh blueberries for garnish (optional)

Directions

1. Peel and slice peaches into 6-8 slices per peach.
2. Place approximately 1 cup of baby spinach on a salad plate to make a bed.
3. Arrange 6-8 peach slices on the bed of spinach.
4. Top with two tablespoons of candied pecans.
5. Add 1 oz crumbled feta cheese to plate.
6. Drizzle with two tablespoons of blueberry vinaigrette.
7. Finish with 4-5 fresh blueberries as a garnish.

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Candied Pecans

Yield: 2 cups
Serving Size: 2 tablespoons

Ingredients

• 4 tablespoons butter
• 2 cups pecan halves
• 4 tablespoons brown sugar

Directions

1. Melt butter on medium high heat.
2. Add pecans and toss until covered with butter.
3. Add sugar and toss pecans until covered.
4. Stir until caramelized.
5. Spread on wax paper to cool.

Blueberry Vinaigrette

12 Servings
Serving Size: 2 tablespoons

Ingredients

• 1 cup blueberries fresh or frozen
• ¼ cup water
• 1/3 cup red wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Directions

1. Combine the blueberries and water in a food processor or blender. Process until the berries are pureed. Pour/press the pureed berries through a fine sieve to strain out the seeds.
2. Combine the berry puree with the remaining ingredients in a tightly lidded container and shake well. Taste and add salt and pepper.

Nutritional Facts

Peach Tips

• Arkansas peaches are available from early June through August.
• Peaches are classified as clingstone or freestone. The fruit is easily separated from the stone or pit in freestone varieties. In clingstones, the flesh adheres tightly to the pit.
• Select peaches that are slightly soft to firm and free from bruises. Avoid green-colored peaches because they are unripe and will not become sweeter as the color changes.
• Ripe peaches have a creamy or golden undertone. The amount of rosy “blush” on the surface is a characteristic of the variety, not ripeness. Fragrance is also an indicator of ripeness.
• The amount of time required to ripen peaches will vary depending on the firmness of peaches but expect about 2 to 4 days.
• Ripe peaches can be stored for 3 to 4 days in the refrigerator at 40°F.
• Peaches are low in calories, fat free and sodium free. They are a good source of vitamin A and vitamin C and provide potassium and fiber to the diet.

Spinach Tips

• Spinach is low in calories yet extremely high in vitamins, minerals, and other phytonutrients (natural plant chemicals with human nutritional value).
• Spinach contains large amounts of vitamin A and other carotenoids, phosphorus, and potassium. Spinach also contains iron and calcium, although they are not well absorbed.
• Select small spinach leaves with good green color and a crisp, springy texture.
• Fresh spinach should smell sweet, never sour, or musty.
• Look for stems that are fairly thin.
• If using bagged spinach, check whether the contents seem springy when you squeeze the bag.

Blueberry Tips

• Arkansas blueberries are available in June and July.
• Select berries that are plump and firm with a light silvery “bloom.” This bloom is a natural protective wax on the berries.
• Select ripe blueberries since unripe berries do not become sweeter after they are picked. Ripe blue berries have a light blue to blue-black color. The deepness of the blue color depends on the variety. Red or green berries are not ripe and have a sour flavor.
• Blueberries should be refrigerated immediately after harvest.
• Decayed or moldy blueberries should be removed before the blueberries are refrigerated.
• Do not wash blueberries before storing because moisture allows mold to grow. Instead, wash blueberries just prior to using.
• Store blueberries in a container with a loose cover. Depending upon the initial freshness of the berries, they can be stored in the refrigerator for two days to one week.
• Blueberries are rich in antioxidants and other phytochemicals that may help prevent cancer, heart disease and urinary tract infections.

For more tips and recipes, download our AR Fresh factsheets:

• Peaches
• Blueberries
• Spinach