Quick Spinach Salad with Peach Vinaigrette Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 cup Cranberries, dried
  • 1 cup Honey roasted or candied peanuts
  • 1/2 cup Peaches
  • 1 10 oz bag Spinach

• Condiments

  • 2 tbsp Lemon juice
  • 1/4 cup Mayonnaise
  • 1/4 tsp Mustard, dry
  • 1 Peach vinaigrette dressing

• Baking & Spices

  • 2 tbsp Poppy seeds
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 1/4 cup Olive oil

• Deli

  • 1 16 oz bag Coleslaw

Found on longbournfarm.com

Ingredients

• 1 10 oz bag spinach
• 1 16 oz bag coleslaw
• About 1 cup dried cranberries, your preference
• About 1 cup honey roasted or candied peanuts, your preference
• Peach vinaigrette dressing, recipe follows
• 1/4 cup olive oil
• 1/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons lemon juice
• 1/4 cup sugar
• 1/2 - 3/4 cup diced peaches, your preference
• 1/4 teaspoon dry mustard
• 2 tablespoons poppy seeds

Directions

• Toss all ingredients besides the dressing together in a large bowl.
• Start by adding 1 cup each of dried cranberries and peanuts, adjust to your personal preference from there.
• Add the dressing gradually, tossing periodically. Use as much as you prefer. I usually use close to a full recipe.
• Combine all ingredients besides the poppy seeds.
• Blend in a food processor, blender, or with an immersion blender until smooth.
• Stir in poppy seeds.