Western Spinach Salad
|Canned california cling peach slices in juice||16 Ounce (Or In Extra Light Syrup)|
|Spinach||1 Large, washed, stems removed and leaves torn into bite sized pieces|
|Hard-cooked eggs||1 , chopped or wedged|
|Tomato||1 , chopped or wedged|
|Croutons||1 1⁄2 Cup (24 tbs)|
|Shredded part skim mozzarella cheese||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Cider vinegar||2 Tablespoon|
|Garlic powder||3⁄4 Teaspoon|
|Onion powder||3⁄4 Teaspoon|
|Celery seed||3⁄4 Teaspoon|
|Plain non-fat yogurt||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
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.