Western Spinach Salad Recipe
Summary
CourseAppetizer
Ingredients
1 can (16 ounces) California cling peach slices in juice or extra light syrup
1 large bunch spinach, washed, stems removed and leaves torn into bite sized pieces
1 hard cooked egg, chopped or wedged
1 tomato, chopped or wedged
1 1/2 cups croutons
1 cup shredded part skim mozzarella cheese
1 tablespoon olive oil
1 cup chopped onion
2 tablespoons cider vinegar
1 tablespoon sugar
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon celery seed
1 1/2 cups plain nonfat yogurt
1/4 cup chopped parsley
Directions
Drain peaches, reserving 1/4 cup liquid; reserve remainder for another use.
Combine peaches, spinach, egg, tomato and croutons in large bowl; toss to mix well.
Top with cheese; set aside.
Heat oil in medium skillet over medium-high heat until hot.
Add onion; cook and stir until softened.
Stir in reserved 1/4 cup peach liquid, vinegar, sugar, garlic powder, onion powder and celery seed; mix well.
Blend in yogurt and parsley.
Combine peaches, spinach, egg, tomato and croutons in large bowl; toss to mix well.
Top with cheese; set aside.
Heat oil in medium skillet over medium-high heat until hot.
Add onion; cook and stir until softened.
Stir in reserved 1/4 cup peach liquid, vinegar, sugar, garlic powder, onion powder and celery seed; mix well.
Blend in yogurt and parsley.
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