Spinach & Peach Salad



Spinach & Peach Salad
By Gloria Kobrin of Kosher by Gloria

Earthy spinach, fresh ripe peaches oozing with juicy sweetness, caramelized onions, creamy avocados and candied pecans tossed with a little Mange White Peach Vinegar make each bite of this salad a winner. Toss it altogether or arrange it on each person’s plate as a composed salad. Either way is delicious. 

  • 8 Servings


  • 2 large red onions peeled, halved
  •  Olive Oil
  • 12 ounces Baby Spinach rinsed and dried
  • 3 large fresh ripe peaches peeled
  • 2 Haas avocados peeled and pitted
  • 1 1/2 cups candied pecans purchased or home made
  • 4 tablespoons Mange White Peach Vinegar 

  1. Preheat oven to: 375 F. 
  2. Slice onions thinly and place in medium mixing bowl. Drizzle with olive oil and toss well. Spread onions out in a single layer in jellyroll pan. Roast in preheated oven for 30-45 minutes until onions are very soft.
  3. Place spinach in salad bowl.
  4. Slice peaches into 1/3 inch wedges. Slice avocados- halve slices or leave them long -as you like. Add to spinach. Sprinkle with two tablespoons of Mange White Peach Vinegar. Toss gently. Scatter candied pecans over salad. Serve at room temperature.

Buy Mange Vinegar Here


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