Nectarine Arugula Salad With Raspberry Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This lovely salad would brighten any meal with its tangy flavor and beautiful color. Recipe is from Light and Tasty’s June/July 2005 issue. Ingredients:
4 cups fresh arugula or 4 cups baby spinach |
4 cups torn bibb lettuce or 4 cups boston lettuce |
3 medium nectarines, sliced |
2 tablespoons pine nuts, toasted |
2 tablespoons crumbled blue cheese |
2 tablespoons raspberry vinegar |
2 teaspoons sugar |
1 teaspoon dijon mustard |
1/8 teaspoon salt |
1 dash pepper |
3 tablespoons olive oil |
Directions:
1. Combine salad ingredients in large bowl.
2. Whisk all dressing ingredients (except olive oil) in small bowl.
3. Gradually whisk in oil until mixture thickens.
4. Drizzle dressing over salad and toss to coat.
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