Best 19 Spinach Bacon Salad With Peaches Recipes

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Spinach bacon salad with peaches is a delightful combination of sweet, salty, and savory flavors. This salad is perfect for a light lunch or dinner, and it can be easily customized to your liking. The key to a great spinach bacon salad with peaches is to use fresh, high-quality ingredients. Choose baby spinach leaves that are tender and crisp, and use ripe, juicy peaches. The bacon should be cooked until it is crisp but not overcooked, and the dressing should be light and flavorful.

Here are our top 19 tried and tested recipes!

SPINACH SALAD WITH PEACHES AND PECANS



Spinach Salad with Peaches and Pecans image

A perfect summer salad with ripe peaches, baby spinach, and roasted pecans

Provided by Robin Durawa

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 4

¾ cup pecans
2 ripe peaches
4 cups baby spinach, rinsed and dried
¼ cup poppyseed salad dressing

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). 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.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 11.4 g, Cholesterol 5.3 mg, Fat 22.6 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 131.9 mg, Sugar 7.2 g

BACON SPINACH SALAD



Bacon Spinach Salad image

Even our kids-who normally don't care for spinach-can't resist this salad with its rich dressing and crumbled bacon. Of course, you can use other greens instead of spinach. -Gretchen Kuipers, Platte, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 9

6 bacon strips, chopped
6 cups torn spinach leaves
1/2 small head iceberg lettuce, torn
6 green onions, thinly sliced
1/2 cup canola oil
1/4 cup white vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground mustard

Steps:

  • In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Drain on paper towels. Refrigerate greens and onions in a salad bowl until serving. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Just before serving, pour dressing over greens; toss to coat. Serve with bacon.

Nutrition Facts : Calories 176 calories, Fat 17g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 427mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

SPINACH SALAD WITH WARM BACON DRESSING



Spinach Salad with Warm Bacon Dressing image

To make his Spinach Salad with Warm Bacon Dressing recipe from Good Eats on Food Network even better, Alton Brown tops it with sliced eggs and mushrooms.

Provided by Alton Brown

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 ounces young spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced

Steps:

  • Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
  • Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
  • While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
  • Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
  • Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

SPINACH AND STRAWBERRY SALAD WITH WARM BACON VINAIGRETTE



Spinach and Strawberry Salad with Warm Bacon Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

5 ounces baby spinach
1 1/2 cups sliced strawberries
1 medium shallot, thinly sliced
1 tablespoon sliced almonds
4 slices bacon, chopped
1 teaspoon whole-grain mustard
1 teaspoon sugar
2 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Put the spinach, strawberries and shallots in a large bowl.
  • Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes. Transfer to a bowl or plate and set aside to cool.
  • Put the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan.
  • Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil. Season with 1/4 teaspoon salt and pepper to taste.
  • Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.

SPINACH SALAD WITH WARM BACON-MUSTARD DRESSING



Spinach Salad with Warm Bacon-Mustard Dressing image

A classic steakhouse-style spinach salad with the absolute best warm bacon-mustard dressing I've ever had! Looks and tastes like a lot of work, but can be prepared in no time! This salad can easily be converted to a main dish salad by adding strips of grilled chicken breast.

Provided by brightlightz

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 14

1 (10 ounce) bag baby spinach leaves
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
10 ounces Swiss cheese, shredded
½ cup toasted sliced almonds
1 tablespoon olive oil
1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

Steps:

  • Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss cheese, and almonds.
  • Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic, and cook until softened and translucent, about 2 minutes. Whisk in the vinegar, Dijon mustard, honey, and 2 crumbled strips of bacon; season to taste with salt and pepper, then cook until hot.
  • Pour hot dressing over spinach and toss to coat.

Nutrition Facts : Calories 662.5 calories, Carbohydrate 40.1 g, Cholesterol 292.6 mg, Fat 40.6 g, Fiber 3.1 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1123.4 mg, Sugar 26 g

SPINACH AND BACON SALAD



Spinach and Bacon Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

6 cups baby spinach leaves, washed and spun dry
1 Granny Smith apple, halved, cored and thinly sliced
6 slices bacon, sliced into 1/4" strips
1 small shallot, chopped
1 tsp. Dijon mustard
salt and pepper to taste
salt and pepper to taste
1/4 cup apple cider vinegar

Steps:

  • Place spinach and apple slices into a large mixing bowl. Render bacon strips over low heat until crispy. Remove with a slotted spoon onto paper towels to drain. Add shallots to bacon fat and saute until soft and fragrant. Whisk in mustard, vinegar and then olive oil. Season to taste with salt and pepper. Pour dressing over spinach, add bacon and toss to wilt salad slightly.

SPINACH & BACON SALAD WITH PEACHES



Spinach & Bacon Salad with Peaches image

Peaches and bacon? Oh, yeah. I made this family favorite for a big summer party. It was so easy to prep the parts separately, then toss it all together right before chow time. -Megan Riofski, Frankfort, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (1-1/2 cups dressing).

Number Of Ingredients 15

1 cup olive oil
1/3 cup cider vinegar
1/4 cup sugar
1 teaspoon celery seed
1 teaspoon ground mustard
1/2 teaspoon salt
SALAD:
6 cups fresh baby spinach (about 6 ounces)
2 medium peaches, sliced
1-3/4 cups sliced fresh mushrooms
3 large hard-boiled large eggs, halved and sliced
1/2 pound bacon strips, cooked and crumbled
1 small red onion, halved and thinly sliced
1/4 cup sliced almonds, toasted
Grated Parmesan cheese

Steps:

  • Place the first 6 ingredients in a blender; cover and process until blended. In a large bowl, combine spinach, peaches, mushrooms, eggs, bacon, onion and almonds. Serve with dressing and cheese.

Nutrition Facts : Calories 391 calories, Fat 35g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 372mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.

SPINACH CHERRY ALMOND SALAD WITH BACON AND PEACHES



Spinach Cherry Almond Salad with Bacon and Peaches image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 4

2 peaches
Olive oil to brush
1 pkg. DOLE® All Natural Spinach Cherry Almond Bleu Salad Kit
4 slices turkey bacon, cooked and cut into 1/2-inch pieces

Steps:

  • Cut peaches in half, remove seed. Cut into 1/4-inch slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
  • Combine all ingredients in salad kit except White Balsamic Vinaigrette, in large bowl. Add peaches and bacon, toss well. Toss with dressing. Serve with crusty bread, if desired.

CREAMY SPINACH AND BACON SALAD



Creamy Spinach and Bacon Salad image

Categories     Salad     Leafy Green     Pork     Appetizer     Side     Quick & Easy     Oscars     Bacon     Spinach     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 as a first course

Number Of Ingredients 8

4 bacon slices
1 small garlic clove
2 tablespoons extra-virgin olive oil
2 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon brown or white sugar
1/2 pound baby spinach
1/4 cup coarsely grated Parmesan (1 ounce)

Steps:

  • Cook bacon until crisp and drain on paper towels.
  • While bacon is cooking, mince garlic and mash to a paste with a pinch salt. Whisk together oil, sour cream, lemon juice, sugar, and garlic paste in a large bowl and season with salt and pepper. Add spinach and crumble bacon over it. Toss with cheese and dressing.

SPINACH SALAD W/ PEACHES AND TOASTED PECANS



Spinach Salad W/ Peaches and Toasted Pecans image

So few ingredients make such an impact with this recipe! Brianna's Poppyseed dressing is my favorite, but use what you like best.

Provided by Juenessa

Categories     Fruit

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 4

3/4 cup pecans
2 ripe peaches
4 cups Baby Spinach, rinsed and dried
1/4 cup poppy seed salad dressing

Steps:

  • Preheat oven to 350 degrees F.
  • 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.

Nutrition Facts : Calories 236.5, Fat 20, SaturatedFat 1.7, Sodium 31.6, Carbohydrate 14.8, Fiber 5, Sugar 9.6, Protein 4.5

BACON-SPINACH SALAD



Bacon-Spinach Salad image

Dinner ready in 15 minutes! Enjoy this wonderful salad made with bacon and spinach - a tasty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 7

4 slices bacon, diced
1/4 cup white vinegar
4 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 bag (10 oz) washed fresh spinach
5 medium green onions, sliced (1/3 cup)

Steps:

  • In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in vinegar, sugar, salt and pepper. Heat through, stirring constantly, until sugar is dissolved; remove from heat.
  • Add spinach and onions to bacon mixture. Toss 1 to 2 minutes or until spinach is wilted.

Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 5 g, TransFat 0 g

TOSSED SALAD WITH PEACHES



Tossed Salad with Peaches image

Here's a colorful salad with a wide range of tastes and textures that go together so well. There are sweet peaches, tart lemon, tangy vinegars and all kinds of crunch from greens, bacon and nuts. -Denise Elder, Hanover, Ontario

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

4 medium ripe peaches, peeled
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 tablespoon rice vinegar
1/4 teaspoon salt
1/3 cup canola oil
6 cups spring mix salad greens
4 cups torn romaine
1 small red onion, halved and thinly sliced
1/2 cup thinly sliced cucumber
6 bacon strips, cooked and crumbled
1/3 cup chopped pecans, toasted

Steps:

  • Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat. , Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans.

Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SPINACH, BACON, AND GOAT CHEESE SALAD WITH PECANS



Spinach, Bacon, and Goat Cheese Salad with Pecans image

Categories     Salad     Quick & Easy     Lunch     Goat Cheese     Bacon     Pecan     Spinach     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 6

1/2 lb sliced bacon
3/4 cup pecans
3 tablespoons plus 2 teaspoons olive oil
2 tablespoons cider vinegar
1 (10-oz) bag baby spinach
2 oz goat cheese, crumbled

Steps:

  • Cook bacon in a large skillet until crisp, then transfer with tongs to paper towels to drain. Reserve 3 tablespoons fat from skillet, discarding remainder. Crumble bacon.
  • Toast pecans in 2 teaspoons olive oil in skillet over moderate heat, stirring, until 1 shade darker, then transfer to paper towels to drain. Season nuts with salt and pepper and coarsely chop.
  • Heat reserved fat in a saucepan over moderately low heat until just warm. Remove pan from heat, then whisk in vinegar and remaining 3 tablespoons olive oil until emulsified. Season dressing with salt and pepper.
  • Toss bacon, spinach, cheese, and half of nuts with enough dressing to coat. Sprinkle salad with remaining nuts.

JUST PEACHY SPINACH SALAD



Just Peachy Spinach Salad image

Sweet peaches, crunchy nuts, and tangy vinaigrette. After being on a strawberry spinach salad kick lately, I thought it would be fun to vary the ingredients a little and this is what resulted. Hope you like it as much as I did. :)

Provided by canarygirl

Categories     Spinach

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

4 -6 cups spinach, washed, stems removed and roughly chopped
2 peaches (sliced or cut into smaller chunks)
1 small red onion
1/2 cup toasted pine nuts
2 tablespoons grainy mustard
1/4 cup balsamic vinegar
6 tablespoons extra virgin olive oil
1 1/2 teaspoons minced garlic
1 tablespoon sugar
cracked black pepper, to taste

Steps:

  • Make the vinaigrette: Using a whisk, combine mustard, vinegar, olive oil, garlic and sugar in a small bowl, and set aside.
  • Either in a large serving bowl or in 4 individual serving bowls, arrange spinach, onion, peaches and pine nuts.
  • Drizzle with vinaigrette just before serving and sprinkle with cracked black pepper.

Nutrition Facts : Calories 368.5, Fat 32.4, SaturatedFat 3.7, Sodium 114.1, Carbohydrate 18.7, Fiber 3, Sugar 13.4, Protein 4.5

SPINACH & BACON SALAD



Spinach & Bacon Salad image

Make and share this Spinach & Bacon Salad recipe from Food.com.

Provided by CountryLady

Categories     Spinach

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon dry mustard
1/2 teaspoon salt
fresh ground pepper
1/2 teaspoon tarragon
1 clove garlic, minced
1 package spinach (or 1 lb loose baby leaves)
1 small red onion
1 cup bean sprouts
3 hard-boiled eggs, sliced
1 cup mushroom, sliced
6 slices bacon, crumbled

Steps:

  • Combine dressing ingredients in a small shaker& shake well.
  • Wash& dry spinach leaves and place in salad bowl.
  • Peel onion, cut in half, slice thinly, separate ring halves& add to salad bowl.
  • Add the rest of the ingredients to the bowl.
  • Pour dressing over all& toss.

SPINACH SALAD WITH BACON



Spinach Salad With Bacon image

Provided by Pierre Franey

Categories     salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds fresh spinach in bulk or 2 10-ounce packages fresh spinach in plastic bags
2 hard-cooked eggs
6 slices lean bacon
1/3 cup corn, peanut or vegetable oil
1 teaspoon finely minced garlic
1/4 cup red-wine vinegar
1/4 cup finely chopped parsley

Steps:

  • If spinach in bulk is used, pick over it to remove all tough stems and blemished leaves. Rinse the spinach well and drain it. Cut or break it into large, bite-size pieces. There should be about 16 cups. Put the spinach in a large bowl.
  • Coarsely chop the eggs and add them to the spinach.
  • Cook the bacon until it is crisp and browned. Drain well. Chop the bacon coarsely.
  • Heat the oil in a small skillet and add the garlic and bacon pieces. Cook briefly and add the vinegar. Bring to a boil and pour over the spinach. Add the parsley and toss to blend.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 28 grams, Carbohydrate 7 grams, Fat 39 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 451 milligrams, Sugar 1 gram, TransFat 0 grams

WARM SPINACH SALAD WITH BACON AND PINE NUTS



Warm Spinach salad with bacon and pine nuts image

this is such an easy low carb recipe. It comes from the 'Dr Atkins quick and easy new diet cookbook'. theres 18g per serving, but these come from the nuts, so exclude them if you're in the first few weeks.

Provided by Belle Vix

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
4 slices streaky bacon, cut into 1 cm pieces
2 tablespoons pine nuts
2 cloves garlic, finely chopped
1 lb spinach leaves, trimmed,washed and spun dry
1 tablespoon balsamic vinegar
1 tablespoon grated parmesan cheese

Steps:

  • Heat 1 tbsp of oil in heavy frying pan over medium- high heat until hot, but not smoking.
  • Add the bacon and saute, stirring occasionally for 4 mins or until browned.
  • Reduce heat to a minimum, add pine nuts and cook for 1 min, stirring occasionally Add the garlic and cook, stirring for 30 seconds.
  • Add the spinach, vinegar and remaining tbsp of oil and cook, tossing gently for 15 seconds, or until the spinach is warm and a bit wilted.
  • Transfer to serving plates, sprinkle with parmesan and serve immediately.

WARM SPINACH AND PEAR SALAD WITH BACON DRESSING



Warm Spinach and Pear Salad With Bacon Dressing image

Serve as a firt course, or a light luncheon dish with whole grain bread. You can vary the flavor and texture by substituting apples, peaches, papayas or melon for the pear. Taken from the Family Circle Cookbook.

Provided by jonesies

Categories     Spinach

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 (10 ounce) bag spinach, rinsed dried and torn into bite-size pieces
4 slices bacon
1 tablespoon vegetable oil
1 small onion, diced
2 tablespoons cider vinegar
1 teaspoon spicy brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1 pear, cored and thinly sliced

Steps:

  • Place spinach in large bowl.
  • Cook bacon in large skillet over medium-high heat until crisp.
  • Remove to paper towel to drain.
  • Discard all but 3 tablespoons of bacon drippings from skillet.
  • Add oil to drippings in skillet and heat.
  • Add onion; cook until tender, about 3 minutes.
  • Stir in vinegar, mustard, sugar, salt and pepper.
  • Bring to boiling.
  • Remove from heat.
  • Add pear to spinach.
  • Pour hot dressing over spinach and pear; toss well to coat.
  • Crumble bacon and sprinkle over salad.
  • Serve immediately.

SPINACH SALAD WITH BACON AND HARD-BOILED EGGS



Spinach Salad with Bacon and Hard-Boiled Eggs image

This healthy, leafy salad is accented with bacon, hard-cooked eggs, bean sprouts, water chestnuts and an easy homemade dressing. It was a hit when I served it at the National Spinach Conference last year.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 12

1/3 cup sugar
1/3 cup white vinegar
1/3 cup ketchup
1/3 cup canola oil
1 tablespoon Worcestershire sauce
SALAD:
1 pound fresh baby spinach
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
2 medium onions, sliced
2 hard-boiled large eggs, sliced
1/4 cup real bacon bits

Steps:

  • In a bowl, whisk the sugar, vinegar, ketchup, oil and Worcestershire sauce. Cover and refrigerate until serving. , In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, whisk the dressing and pour over salad; toss to coat. Sprinkle with bacon.

Nutrition Facts : Calories 136 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 218mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.

Tips:

  • For the best flavor, use fresh, ripe peaches. If peaches are not in season, you can use frozen peaches that have been thawed.
  • To make the salad more flavorful, grill or roast the peaches before adding them to the salad.
  • If you don't have bacon on hand, you can use cooked chicken or shrimp instead.
  • To make the salad more filling, add some cooked quinoa or lentils.
  • To make the salad more refreshing, add some chopped cucumber or celery.
  • To make the salad more flavorful, use a flavorful dressing. A simple vinaigrette or a honey mustard dressing would be a good choice.

Conclusion:

Spinach Bacon Salad with Peaches is a delicious and refreshing salad that is perfect for a summer meal. The combination of sweet peaches, salty bacon, and tangy dressing is sure to please everyone at the table. This salad is also very versatile, so you can easily customize it to your liking. For example, you can add other fruits, such as blueberries or strawberries. You can also add different nuts or seeds. And, of course, you can adjust the amount of dressing to your liking.

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