| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Grains |
|
Salads, Fruits |
8 |
Servings |
INGREDIENTS
| 4 |
md |
Nectarines; sliced (2 cups) |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Ginger |
| 1 |
ts |
Lemon juice |
| 3 |
oz |
Cream cheese; softened |
| 1 |
sm |
Head lettuce |
| 2 |
c |
Fresh raspberries; or halved strawberries |
| 1/2 |
c |
Seedless green grapes; or blueberries |
| 100 |
x |
*Calories |
| 2 |
x |
*Gm Protein |
| 16 |
x |
*Gm Carbohydrate |
| 4 |
x |
*Gm Fat |
| 35 |
x |
*Mg Sodium |
| 200 |
x |
*Mg Potassium |
INSTRUCTIONS
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)
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