Yield: 6 Servings
|3 tablespoons||Raspberry vinegar|
|1 teaspoon||Dijon mustard|
|5 tablespoons||Olive oil or vegetable oil|
|4 cups||Arugula leaves, torn|
|4 cups||Butter lettuce leaves, torn|
|2||Ripe nectarines (up to 3)|
|;cut in slices|
|⅓ cup||Walnuts, toasted*|
*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