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Spinach Kumquat Salad





Yields
Makes 4 to 6 servings

"This was a mix-and-match evolution with the help of my 6-year-old son, Jake," says Helen Magid. Jake, who loves spinach, also insisted that his mother use kumquats from the tree in their front yard. Her solution became his favorite salad.

 3/4 cup pecan halves
 1 cup (8 to 10 oz.) fresh or drained preserved kumquats
 12 cups (10 oz.) baby spinach leaves, rinsed and crisped
 1/2 cup chopped Italian parsley
 1/2 pound fresh chèvre (goat) cheese, crumbled
 1/2 cup purchased poppy seed or honey mustard salad dressing
  Salt and pepper
Step 1
1

In a 6- to 8-inch frying pan over medium-low heat, stir pecans often until toasted, about 5 minutes. Pour from pan into a wide bowl.

Step 2
2

Thinly slice kumquats crosswise and remove seeds.

Step 3
3

Put kumquats in bowl with pecans. Add spinach, parsley, and cheese.

Step 4
4

Add dressing to salad, and mix. Season salad to taste with salt and pepper.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories294
% Daily Value *
Total Fat 23g30%

Saturated Fat 7.2g36%
Cholesterol 17mg6%
Sodium 254mg12%
Total Carbohydrate 16g6%

Dietary Fiber 2.3g9%
Protein 9.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.