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Peaches And Greens Salad

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Servings: Serves 4

Cook Time: 8 minutes

Prep Time: 12 minutes


1/2 cup Pecan halves
3 tablespoons rice vinegar
3 tablespoons Inspirations Crushed Black Pepper Dipping oil
1/8 teaspoon salt
2 tablespoons Inspirations Raspberry Peach fruit spread
1 each scallion
3 each ripe peaches, divided
1 (5 oz) pkg Nature's Place Organic Herb salad mix
1/4 cup Nature's Place blue cheese crumbles
1/2 cup Raspberries, fresh (optional)


1. In a medium nonstick skillet, toast the pecans over medium heat. Pecans are ready when they begin to brown and smell fragrant, about 6 to 8 minutes. Remove from heat and transfer to a plate to cool.
2. Prepare dressing. Add the vinegar, oil, salt, and fruit spread to a blender or food processor. Chop the white part of the scallion and add; reserve the green. Peel one of the peaches, chop coarsely, and add to the blender. Puree until smooth.
3. Place the herb salad in a salad bowl and toss with 1/2 cup of the dressing. Cut remaining 2 peaches in wedges and add to greens. Thinly slice the reserved scallion greens and add to the bowl; toss gently. Scatter blue cheese crumbles, reserved pecans, and raspberries(if using) on top and serve immediately,with remaining dressing on the side.
Source: Hannaford fresh Magazine, July - August 2011

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 250 kcal (12%)
Calories from Fat 180 kcal (0%)
Total Fat 20 g (30%)
Saturated Fat 3 g (12%)
Cholesterol 5 mg (1%)
Sodium 160 mg (6%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 4 g (16%)
Protein 4 g (6%)
Vitamin A 7167 IU (143%)
Vitamin C 34 mg (56%)
Calcium 108 mg (2%)
Iron 10 mg (16%)

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