Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Peaches; pitted & chopped |
| 1 \N | Stalk Celery; sliced |
| ¼ cup | Walnuts; chopped * |
| ½ cup | Nonfat Mayonnaise |
| 2 teaspoons | Lemon Juice |
| \N \N | Salt; to taste |
| 1 \N | Head Boston Lettuce |
| ½ cup | Miniature Marshmallows; optional |
* Original was ¾ cup walnuts. You may use more, but the %CFF will rise rapidly.
In med bowl combine chopped peaches, sliced celery, walnuts, nonfat mayonnaise, lemon juice and salt to taste; toss until well combined. Cover and chill 1 hr. Separate lettuce leaves; rinse in cold water and dry on paper towels or in salad spinner. To serve, on each of four plates arrange lettuce leaves; top with ¼ peach mixture. Garnish with miniature marshmallows, if desired.
Typed for you by Reggie Dwork >From Ellen C. <ellen@...> Per serving: 146 Calories; 5g Fat (27% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 398mg Sodium Food Exchanges: ½ Vegetable; ½ Fruit; 1 Fat; ½ Other Carbohydrates Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Jun 23, 1999, converted by MM_Buster v2.0l.