Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 4 mediums | Nectarines; sliced (2 cups) |
| ¼ cup | Sugar |
| ½ teaspoon | Ginger |
| 1 teaspoon | Lemon juice |
| 3 ounces | Cream cheese; softened |
| 100 xes | *Calories |
| 2 xes | *Gm Protein |
| 16 xes | *Gm Carbohydrate |
| 1 small | Head lettuce |
| 2 cups | Fresh raspberries; or halved strawberries |
| ½ cup | Seedless green grapes; or blueberries |
| 4 xes | *Gm Fat |
| 35 xes | *Mg Sodium |
| 200 xes | *Mg Potassium |
NUTRITIONAL DATA PER SERVING
In medium bowl, combine nectarines, sugar, ginger and lemon juice; toss gently. Cover; refrigerate 1 hour. Drain nectarines, reserving liquid. In small bowl, blend cream cheese and reserved liquid. To serve, line serving bowl with outer lettuce leaves; shred remaining lettuce and place in bowl. Arrange nectarines, raspberries and grapes on shredded lettuce. Serve with cream cheese dressing.
(MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)