Yield: 4 servings
|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.