Arugala and nectarine salad

6 Servings

Ingredients

Quantity Ingredient
5 tablespoons Olive oil
3 tablespoons Raspberry vinegar
1 teaspoon Dijon-style mustard
1 dash Sugar; salt and pepper, EACH
4 cups Arugula leaves; torn
4 cups Butter lettuce leaves; torn
3 Whole ripe nectarines; pitted and sliced
⅓ cup Walnuts; toasted

Directions

For the dressing: In a small bowl whisk together the olive oil, raspberry vinegar, mustard, sugar, salt, and pepper. Set aside.

Place arugula, butter lettuce, and sliced nectarines in a large bowl. Pour dressing over salad; toss gently to coat. Sprinkle with nuts. Makes 6 to 8 servings.

Cook's Notes: Tangy green arugula and sweet, juicy nectarine slices combine for luscious contrasts in colors and flavors.

Source: From the article "Last Taste of Summer" by Renee Shepherd in the Fall 1997 issue of Country Gardens Magazine. Renee says: "It's summer's grand finale, and your kitchen counter is overflowing with fresh-picked produce. What can you do? Try this (these) new way(s) to savor your garden's bounty." Renee Shepherd founded Shepherd's Garden Seeds, although she is no longer affiliated with that concern.

Formatted to MasterCook on 3/3/98 by TSL.

Recipe by: Renee Shepherd in Country Gardens Magazine, Fall '97 Posted to recipelu-digest by Badams <adamsfmle@...> on Mar 14, 1998

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