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1. Halve peaches, peel, and remove pits. Slice about 1/4 inch thick. 2. Mix peach slices lightly with dressing; cover and refrigerate for 30 minutes to 1 hour to blend flavors. 3. Serve peaches on watercress or chicory, spooning Peppery Red Wine Vinaigrette Dressing over. Sprinkle with chives, if you wish. Note: If nectarines are used, it is not necessary to peel them. Peppery Red Wine Vinaigrette Dressing: In a small bowl mix vinegar, salt, pepper, and summer savory. Using a whisk or fork, gradually beat in oil until well combined. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 158 (65%)|
|Amt Per Serving||% DV|
|Total Fat 17.5g||23 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 0mg||0 %|
|Sodium 739.7mg||26 %|
|Potassium 448.3mg||12 %|
|Total Carbohydrate 21.9g||6 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 19g|
|Protein 2.4g||3 %|
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Calories per serving: 243
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