About the Market

Open Fridays and Saturdays from 9:00 a.m. until 1:00 p.m.
from April through October
at Town Hall Park in Historic Downtown Smithfield

Saturday, September 10, 2011

Spinach Salad with Peaches and Pecans

It doesn't get much more Southern than peaches and pecans! Make a meal of it by adding grilled chicken. Whatever you do, make sure to add this to your menu while locally grown peaches are still available!

3/4 cup pecans
2 ripe peaches
4 cups baby spinach, rinsed and dried
1/4 cup poppyseed salad dressing

Preheat oven to 350 degrees. Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.

Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.

Enjoy! As always, please send recipes you would like to share to smithfieldfarmersmarketrecipes@gmail.com.