Sunday, July 25, 2010

Summer Fresh Spinach Salad

This is a recipe I found on Kraft's site . . . I've changed it up just a little bit.  This is great for dinner on those days when it's been over 90 degrees.

1 (9 oz) bag of baby spinach
3 small fresh peaches thinly sliced
1/2 red onion thinly sliced
1/2 cup coarsely chopped Planters Pecans (toasted)
1/2 cup Kraft shredded Parmesan Cheese
1/2 bottle (4 oz) Kraft Raspberry Vinaigrette Dressing

Make it and serve immediately.

If you want to turn this into the main dish for your dinner, marinate two chicken breasts in 1/2 cup of the Raspberry Vinaigrette salad dressing and then grill in your grill pan on your stove top - 6 minutes on each side under the grill press.  Slice and serve on top of the salad.

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