Spinach & Peach Chopped Salad

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SOUPS & SALADS
Summer Spinach & Peach Chopped Salad
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PREP TIME
25 MIN
COOK TIME
12 MIN
SERVINGS
4
RECIPE BOX
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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

Put all ingredients into a jar with a screw-top lid. Shake vigorously until combine; set aside.
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.

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