SandyOH posted 02-06-99
Western Spinach Salad
1 can (16-oz.) cling peach slices in juice or extra light syrup
1 bunch spinach
4 slices crisp-cooked bacon, crumbled
2 hard-cooked eggs, chopped or in wedges
1 cup croutons
1 cup shredded Monteray Jack cheese
1 cup chopped onions
1 tbsp. oil
1/4 cup cider vinegar
1 tbsp. sugar
3/4 tsp. garlic powder
3/4 tsp. onion powder
3/4 tsp. celery salt
1 cup sour cream
1/4 cup chopped parsley
Drain peaches, reserving 1/4 cup liquid; save remainder for other uses. Combine peaches, spinach (which has been torn into bite-sized pieces), bacon, eggs and croutons; toss to mix well. Top with cheese and set aside.
Saute onions in oil. Stir in reserved 1/4 cup peach liquid, vinegar, sugar, garlic powder, onion powder and celery salt; mix well. Blend in sour cream and parsley. Spoon over peach spinach mixture and toss lightly to serve.
Serves 4 to 6