1 T. Brown Sugar
1 T. minced or grated fresh Ginger
1 large Garlic Clove, minced
4 tsp. freshly squeezed Lime Juice
1 tsp. Soy Sauce
1 tsp. hot Chili-Garlic Sauce
1/4 tsp. Salt
2 T. Vegetable oil
1 T. Sesame oil
4 Peaches
2 Red Bell Peppers
8 cups mixed Salad Greens
1/2 cup fresh Cilantro (optional)

In medium bowl, stir together sugar, ginger, garlic, lime juice, soy sauce, chili-garlic sauce and 1/4 tsp. salt. Whisk in vegetable and sesame oils. Use right away or leave at room temperature up to half a day or refrigerate up to 3 days. Just before serving, peel peaches. Halve, remove pits and thinly slice. Place in bowl. Quarter peppers and remove seeds. Thinly slice and add to peaches. Whisk dressing, pour over peach mixture and gently stir until coated. Toss in large salad bowl with greens and cilantro (if desired). Taste and add more salt, if needed.

Yield: 6 servings
Calories: 75
Fat: 4g
FIber: 2g