Wednesday, July 28, 2010
Experimenting with salad is wonderful in the summer. Starting with romaine and mixed spring greens I added red and yellow sweet peppers, green onion, baby pear tomatoes (from my garden), celery, a peach, strawberries, avocado and sliced toasted almonds. League member Kay Holcombe and I are ready to share the feast.
Topped it off with a delightful Peach Pecan Dressing from Schnepf Farm. It was so good, next time I am putting the Peach Pecan Dressing on my toast. Schnepf Farms also carries Tastes & Treasures cookbook so east Valley folks can buy it there.