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.