Peach and Spinach Salad, by Sandra Yvonne Duke
place in each serving bowl:
2 to 3 handfuls fresh spinach leaves
6 to 8 peach slices
1 green onion, sliced
1 to 2 tablespoons feta cheese (crubled or cubed)
Serve with your favorite raspberry vinaigrette.
Peaches can be fresh or preserved. I have found that the peaches in glass jars are much better than peaches that come in a can. I like Marie’s raspberry vinaigrette.