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Peachy Tossed Salad

Source of Recipe

Taste of Home Magazine – 2001
WW Points
Exchanges
Serves: 16

1/4 c. orange juice
2 T. cider vinegar
2 T. plain yogurt
1 T. grated orange peel
2 tsp. sugar
1/2 tsp. garlic powder
1/4 tsp. pepper
12 c. olive or vegetable oil

8 c. torn fresh spinach
8 c. torn Bibb or Boston lettuce
4 medium fresh peaches, peeled and sliced
4 bacon strips, cooked and crumbled

In a blender or food processor, combine first 8 ingredients. While processing, gradually add oil in a steady stream. Process until sugar is dissolved.

In a salad bowl, combine remaining ingredients; toss to coat. Serve immediately.

One 1-cup serving equals: 92 calories…8 gm fat (1 gm saturated)…1 mg cholesterol…39 mg sodium…5 gm carbohydrate…1 gm fiber…2 gm protein ++++ Exchanges: 1 vegetable…1 fat ++++ WWP: 3