INGREDIENTS
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1/3 cup reduced-fat sweet and spicy French salad dressing
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1/2 teaspoon salt
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1/4 teaspoon white pepper
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1 (16-ounce) can sliced peaches, drained and ¼ cup juice reserved
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1 (8-ounce) can sliced water chestnuts, drained
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1 (6-ounce) package frozen imitation crabmeat, thawed and flaked
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3 large celery stalks, thinly sliced
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1 medium-sized red bell pepper, coarsely chopped