Arugula And Nectarine Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Vegetables | Fruits, Grains, Salads | 6 | Servings | |
INGREDIENTS
| 3 | T | Raspberry vinegar |
| 1 | t | Dijon mustard |
| 5 | T | Olive oil or vegetable oil |
| 1 | pn | Sugar |
| 1 | pn | Salt |
| 1 | pn | Pepper |
| 4 | c | Arugula leaves, torn |
| 4 | c | Butter lettuce leaves, torn |
| 2 | Ripe nectarines, up to 3 | |
| cut in slices | ||
| 1/3 | c | Walnuts, toasted* |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 38
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 60.9mg
Potassium: 217.4mg
Carbohydrates: 7.2g
Fiber: 1.7g
Sugar: 4.2g
Protein: 2g