Yield: 6 Servings
Measure | 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 \N | Ripe nectarines (up to 3) |
\N \N | ;cut in slices |
⅓ cup | Walnuts, toasted* |
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