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Makes 4 servings.
• lettuce leaves
• 2 tangerines, peeled, thinly sliced
• 2 kiwifruit, peeled, thinly sliced
• tangerine peel strips (optional)
• ½ cup whole cranberry sauce (for dressing)
• ½ cup non-fat strawberry or mixed berry-flavored yogurt (for dressing)
On 4 salad plates, arrange lettuce leaves.
Arrange tangerine and kiwifruit slices over lettuce.
Spoon dressing over salads.
Garnish with strips of tangerine peel if desired.
Cranberry Dressing Preparation:
In blender container combine cranberry sauce and yogurt. Cover and blend until smooth. Makes about 1 cup.
Nutritional analysis per serving: Calories 131, Fat 1g, Calories from Fat 4%, Cholesterol 1mg, Fiber 2g, Sodium 32mg.
Source: PBH/Sunkist Growers, Inc.
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