Peach and Cranberry Salad
1 (29oz) can peach halves
1-2
T. fresh lemon juice
1 (16oz) can whole cranberry sauce, drained
Dressing
2
T. sour cream
1/4 tsp. fresh lemon juice
6-8 pecan halves for garnish
Drain peach
halves; toss gently with lemon juice. Drain well. Place peach halves on lettuce leaves; fill center with cranberry sauce.
Combine sour cream and 1/4 teaspoon lemon juice. Place dollop of dressing on top of
cranberry sauce; top with pecan halves.
Makes 6-8 servings
From : Beyond Peach Cobbler, by Janet Gray
