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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

 

 

 


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