You'll only need a total of six ingredients—three for the refreshing citrus dressing and three for the colorful salad. You can replace the pecans in the salad with walnuts or almonds to better suit your tastes.—Elissa Armbruster, Medford, New Jersey
- 8 cups torn mixed salad greens
- 1 can (11 ounces) mandarin oranges, drained
- 1/4 cup coarsely chopped pecans, toasted
- 1/2 cup peach yogurt
- 3 tablespoons reduced-fat mayonnaise
- 1 tablespoon cider vinegar
- Divide the salad greens, oranges and pecans among four individual salad plates. In a small bowl, whisk the yogurt, mayonnaise and vinegar; drizzle over salads. Yield: 4 servings.
Originally published as Peachy Pecan Salad in Light & Tasty June/July 2002, p7
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