Silver Spring farmer’s market find
A few days ago I stopped at the Silver Spring Farmer’s Market. My favorite approach is to walk the length of the market to investigate the bounty of each booth. I walked by some boxes of freshly picked tree-ripened peaches. They had the fragrance only ripe-picked stone fruit acquire. I bought some peaches and knew exactly what I wanted them to turn into, a fresh peach and spinach salad. OK, well some of them would get eaten solo, nothing needed but to savor the fresh flavor and the juice dripping down my chin.
This salad boasts a poppy seed vinaigrette that soaks into the noodles surrounding the fruit and spinach. It creates a light summer dish with a myriad of contrasts; fruit and vegetable, crunchy and soft, sweet and savory. A diversion from your typical pasta salad, it will receive rave reviews at your next salad potluck or buffet bar.
Recipe: Peach Spinach Salad
Prep Time: 10 Minutes | Cook Time: 10 Minutes | Yield: 6 servings | Level: Easy
- 16 oz extra wide egg noodles
- 3 Tbsp apple cider vinegar
- 1/4 cup fresh squeezed orange juice
- 2 tsp poppy seeds
- 1/3 cup sugar
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 3 Tbsp olive oil
- 2 cups fresh ripe peaches, 1/2-inch diced
- 2 cups whole raspberries
- 6 slices crisp bacon, crumbled
- 3 cups fresh baby spinach
2 In the meantime, mix vinegar, orange juice, poppy seeds, sugar, mustard and salt in the bottom of a large bowl. Slowly add the oil and whisk to emulsify.
Dice the peaches the same size as the raspberries for even balance of fruit.
- Exchange apple cider for red wine or white vinegar.
- Exchange fresh orange juice for orange juice reconstituted from frozen or bottled orange juice.
- Exchange extra wide egg noodles for wide or narrow.
- Exchange peaches for mangos or papaya.
- Exchange raspberries for sliced strawberries.
Inspiration – USU Extension
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: June 22, 2012