Spinach Salad a la Aunt Jayne


This is the salad I made for “girls day” – a lunch I made for my sisters, sister-in-law and my mother.  That is a zucchini flower on the top. Did you know they are edible?  Watch for my recipe on stuffed zucchini flowers.

6 cups baby spinach (remove stems and tear into bite-sized pieces)

¾ cup diced zucchini

¾ cup diced green pepper

¾ cup diced red pepper

½ cup chopped snow peas.


Toss it all together and serve with Raspberry Vinegraitte.


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