Arugula & nectarine salad
1 Salad
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Raspberry vinegar |
| 1 | teaspoon | Dijon mustard |
| 5 | tablespoons | Olive or vegetable oil |
| 1 | pinch | Each sugar, salt and pepper |
| 4 | cups | Arugula leaves; torn |
| 4 | cups | Butter lettuce leaves; torn |
| 2 | To 3 ripe nectarines; sliced | |
| ⅓ | cup | Toasted walnuts* |
Directions
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. Electronic format by Cathy Harned.
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