Spinach, Valcolatte pearls, nectarine and almond salad

For 4 Servings | 15 minutes preparation

  • 250 g of fresh spinach
  • 2 nectarines
  • 240 g of Valcolatte Pearls
  • 50 g of sliced almonds
  • Extra virgin olive oil
  • Salt
  • Pepper
  1. Take the spinach, remove the stems and soak the leaves in cold water, change it several times until the water is clean.
  2. Drain the spinach and dry them by letting them drain on a cloth.
  3. Wash and dry the nectarines, cut them into thin slices and set aside.
  4. Toast the almond slices for a few minutes in a pan, without adding fat.
  5. Take a large enough bowl and add the spinach, the nectarine slices, the drained Pearls and the toasted almond slices.
  6. Season with plenty of extra virgin olive oil, salt and a little pepper.