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Arugula-Nectarine Salad
Ingredients
-
4
teaspoons olive oil
-
1
tablespoon raspberry vinegar
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1/4
teaspoon Dijon-style mustard
-
1/8
teaspoon sugar
-
Dash salt
-
Dash pepper
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2 2/3
cups torn assorted greens and/or lettuces (such as arugula leaves, butter lettuce, mesclun, and watercress)
-
1
ripe nectarine, pitted and sliced
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2
tablespoons toasted walnuts
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Fresh raspberries (optional)
Directions
1. For raspberry vinaigrette, place oil, raspberry vinegar, mustard, sugar, salt, and pepper in a screw-top jar. Cover and shake to combine before using. Refrigerate up to 1 week.
2. Place greens and/or lettuces and sliced nectarine in a large bowl. Pour vinaigrette over salad; toss gently to coat. Sprinkle with toasted walnuts. Garnish with raspberries, if desired.
Nutrition Facts
(Arugula-Nectarine Salad)
- Servings Per Recipe 2,
- Calories 177,
- Protein (gm) 3,
- Carbohydrate (gm) 12,
- Fat, total (gm) 14,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin C (mg) 6,
- Sodium (mg) 90,
- Percent Daily Values are based on a 2,000 calorie diet
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