recipe image

If you’re taking this spinach salad for lunch, toss the nectarines with dressing and pack separately from greens.

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Cal/Serv:
285

Yields:

2

Prep Time:

0

hours

13

mins

Total Time:

0

hours

13

mins

2
tbsp.

orange marmalade

1


large shallot

2
tbsp.

white balsamic vinegar

2
tsp.

olive oil

1/4
tsp.

salt

1/4
tsp.

ground black pepper

1/4
c.

slivered almonds

1


package baby spinach

2


ripe nectarines

  1. In microwave-safe small bowl or 1-cup liquid measuring cup, combine marmalade and shallot. Cover with vented plastic wrap and cook in microwave on High 1 minute. Stir in vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.
  2. In small skillet, cook almonds on medium 5 minutes, stirring until toasted. Set aside to cool, about 2 minutes.
  3. To serve, toss spinach, nectarines, and marmalade mixture until combined. Place on 2 dinner plates; scatter almonds on top.

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