Arugula and nectarine salad

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*



*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

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