Name: Arugula and Nectarine Salad
Ingredients: 3 tb Raspberry vinegar; 1 ts Dijon mustard; 5 tb 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*

A life once spent is irrevocable. It will remain to be contemplated through eternity… The same may be said of each day. When it is once past, it is gone forever. All the marks which we put upon it, it will exhibit forever… Each day will not only be a witness of our conduct, but will affect our everlasting destiny… How shall we then wish to see each day marked with usefulness! It is too late to mend the days that are past. The future is in our power. Let us, then, each morning, resolve to send the day into eternity in such a garb as we shall wish it to wear forever. And at night let us reflect that one more day is irrevocably gone, indelibly marked.

Adoniram Judson

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Vegetables		Fruits, Grains, Salads	6	Servings

INGREDIENTS

3	tb	Raspberry vinegar
1	ts	Dijon mustard
5	tb	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

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

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