JULY/AUGUST 2002
Add Comment (0)Favorite Salad
Catherine Pugh, Baltimore councilwoman
I put Southwestern Peach Salsa from Fresh Fields on everything. I’m a vegetarian and I couldn’t make anything without it. I put it on salmon, salads, even tofu dogs. I invite folks to come run with me and serve this afterward with cranberry juice, seltzer water and a slice of lime.
1 bag spinach, washed and stems removed
1 cup pineapple, diced
1 cup each of seedless red and green grapes
1 cup pecans
1 cup raisins
1 cup diced green pepper
1/2 cup Walnut Acres Certified Organic Southwestern Peach Salsa
Mix everything together and serve. Add more sauce to taste.
