Thursday, August 9, 2018
Peachy Tossed Salad
I like to serve this refreshing salad in the summer when the lettuce in my garden is fresh and sweet peaches are in season. It's a real treat, especially when served with pork. —April Neis, Lone Butter, British Columbia
TOTAL TIME: Prep/Total Time: 15 minutes.
YIELD: 16 servings
1/4 cup orange juice
2 tablespoons cider vinegar
2 tablespoons plain yogurt
1 tablespoon grated orange peel
2 teaspoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 to 3/4 cup olive oil
8 cups torn fresh spinach
8 cups torn Bibb or Boston lettuce
4 medium peaches, peeled and sliced
4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
1. In a blender, combine the first eight ingredients. While processing, gradually add oil in a steady stream. Process until blended.
2. In a large salad bowl, combine the spinach, lettuce, peaches, and bacon. Drizzle with dressing; toss to coat. Serve immediately.
Nutritional Facts: 1 cup: 92 calories, 8g fat (1g saturated fat), 1mg cholesterol, 113mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 2g protein.
Diabetic Exchanges: 1 vegetable, 1 fat.