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
|
|