Nectarine Salad Bowl
Yield
8 servingsPrep
Cook
?Ready
Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
nectarines
sliced |
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
ginger
|
|
| 1 | teaspoon |
lemon juice
|
|
| 3 | ounces |
cream cheese
softened |
|
| 1 | small |
iceberg lettuce
|
*
|
| 2 | cups |
raspberries
|
|
| ½ | cup |
grapes, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
nectarines
sliced |
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
ginger
|
|
| 5 | ml |
lemon juice
|
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 1 | small |
iceberg lettuce
|
*
|
| 473 | ml |
raspberries
|
|
| 118 | ml |
grapes, seedless
|
|
Directions
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.
