Arugula and nectarine salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Raspberry vinegar |
| 1 | teaspoon | Dijon mustard |
| 5 | tablespoons | Olive oil or vegetable oil |
| 1 | pinch | Sugar |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
| 4 | cups | Arugula leaves, torn |
| 4 | cups | Butter lettuce leaves, torn |
| 2 | Ripe nectarines (up to 3) | |
| ;cut in slices | ||
| ⅓ | cup | Walnuts, toasted* |
Directions
DRESSING
SALAD
*Toast walnuts for 5 to 8 minutes in 300 F oven or toaster oven.
Combine dressing ingredients; mix together well. Arrange salad ingredients in bowl. Pour dressing over them. Sprinkle with walnuts.
Yield: 6 to 8 servings
From 1991"Shepherd's Garden Seeds Catalog," pg. 36. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini