Cook peas in salted boiling water 1 minute. Cool under running cold water. Drain; pat dry.
Finely grate 1 tsp peel from orange; set aside. Cut off remaining peel and white part. Cut orange in wedges.
Line a large serving plate with lettuce. Top with mounds of snap peas, orange wedges, rice, grapes, scallions and bacon.
Whisk orange peel and garlic into dressing. Toss with salad.
calories 339 fat 8g saturated fat 2g cholesterol 21mg sodium 900mg carbohydrate 52g fiber 5g
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