Serves 4 to 6
This recipe combines fresh seasonal greens with ripe peaches and almonds for a refreshing and tasty salad. In autumn, use persimmons in place of the peaches. To make vanilla bean vinegar, add a whole vanilla bean, sliced lengthwise, to a bottle of white or rice wine vinegar. Or, just use a bit more sherry vinegar and add a drop of pure vanilla extract.
Contributing editor Susan Belsinger of Brookeville, Maryland, cooks up an astounding array of delicious herbal recipes, articles, books and lectures.
Click here for the original article, Spanish Tapas Menu.
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