8 cups torn fresh spinach

(Todd is growing a whole garden full of spinach and we have already enjoyed it twice!)

8 cups Boston lettuce (or other)

4 medium fresh peaches (peeled and sliced)

4 bacon strips, crumbled

1/4 cup orange juice

2 Tbsp. cider vinegar

2 Tbsp. plain yogurt

1 Tbsp. grated orange peel

2 tsp. sugar

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1/2 – 3/4 cup olive oil

Combine in blender first eight ingredients. Gradually add oil in steady stream until sugar dissolves. Pour over salad and serve immediately.

16 servings

Marilyn Southard

P.S. Easy hostess tip…always wash, dry and chill lettuce or spinach ahead of time for extra crunchy salads.

Never cut lettuce or spinach, always tear gently.

Trish