Country of Origin - Italy
Preparation Time0 minutes
Cooking Time5 minutes
Tags vegan vegetarian side dish salad


A nice summer salad to make when peaches are available. You could use other stone fruit like plums as an alternativee

Nutrition Facts
Per 153 g Serving Size
Amount Per Serving
193 kCal
Calories from Fat
% Daily Value*
Total Fat
14.6 g
Saturated Fat
1.7 g
0.0 mg
627.1 mg
Total Carbohydrates
11 g
Dietary Fiber
4 g
6 g
4 g
Vitamin A    6% Calcium    7%
Magnesium    18% Iron    9%
Vitamin C    33% Potassium    17%
Vitamin D    0% Folate    38%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for

Ingredient AmountComment
For the Main Part
Spinach 8 oz
Peaches 2 1 small, (2-1/2" dia)s
Dry roasted sunflower sd krnls,wo/salt 1/2 cup (4 fl oz)
Olive oil 2 Tablespoons (1 fl oz)
Table salt 1 Teaspoons (1/4 fl oz)
Cider vinegar 2 Tablespoons (1 fl oz)

Recommended Ingredients and Equipment

1 Prepare the ingredients. Wash and dry the spinach, wash the peaches. If you like the skin, you can keep it, otherwise you can peel them.
2 Cat the peaches in half, then dice them. I like to cut them in larger size, but it's up to you. Also, it's hard to finely slice a peach when it's soft, easier when it's harder.
3 Prepare the vinagrette. Add the salt to the cider vinegar, and mix it until the salt dissolves. Then mix the salted vinegar to the olive oil and mix it, it should create an emulsion and look like a cloudy liquid like in the picture.
4 Mix the spinach, the sunflower seeds kernels and the peaches. If serving right away, add the vinagrette. If you're making the salad in advance, it's better to wait till it's time to serve it to add the vinagrette, otherwise it will get soggy. Buon Appetito!