Lighten the poppy-seed dressing on a salad
|||Sum of all great parts|
By Elaine Magee
By Elaine Magee
Q. Show me what to do with this spinach salad made with peaches, pecans and poppy-seed dressing. The dressing alone calls for 1 cup of corn oil! We like to make it for warm summer suppers.
A. Spring has sprung in my corner of the country. So I figured it was time to test this fruity spinach salad sent by a reader in Virginia. The salad mix looks great — baby spinach, sliced peaches, and pecans. However, 1 1/2 cups pecans for 8 servings (according to the original recipe) seemed a bit nutty, pardon the pun; I brought it down to 1 cup.
The dressing was almost all oil (1/2 cup), so I halved it and added two tablespoons of honey (in place of 3 tablespoons of sugar) and 3 tablespoons of fat-free sour cream. I also decreased the vinegar by one tablespoon because acidic flavors are more noticeable in a lower-fat dressing.
This may seem like a higher-fat salad but the fat comes from the pecans and the canola oil, both of which have smart fats — mono-unsaturated fat with plant omega-3s sprinkled in.
Another option is to add a cup of spinach to 8 salad bowls and top evenly with the peaches and pecans. Then drizzle a generous tablespoon of dressing over each serving.
The original recipe had 330 calories and 29 grams of fat per serving.
SPINACH SALAD WITH PEACHES, PECANS AND POPPY-SEED DRESSING
Add spinach, pecans, and peaches to a large bowl.
Add the dressing ingredients (except the poppy seeds) to a blender, food processor or small mixing bowl and process (or beat on medium-high) for 15-20 seconds. Stir in poppy seeds.
Drizzle dressing over the salad ingredients in bowl and toss gently.
NOTE: Toast pecans by laying the pecans in a single layer in a nonstick frying pan over medium heat, stirring them often until they just begin to darken.
Or you can arrange pecans on a baking sheet and roast in a 350-degree oven for about 7 minutes, until they just begin to darken.
Makes 8 servings.
See www.recipedoctor.com to find out more about Elaine Magee's newest cookbook, "Comfort Food Makeovers."