Summer fruit salad - country living
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Feta cheese, crumbled |
| 3 | tablespoons | Red-wine vinegar |
| ¼ | teaspoon | Ground black pepper |
| ⅓ | cup | Olive oil |
| 1 | pounds | (3 medium-size) ripe nectarines |
| 1 | large | Cucumber, peeled |
| 6 | cups | Torn chicory leaves |
| 1 | cup | Fresh blueberries |
| 2 | tablespoons | Chopped pistachios or sliced natural almonds, toasted |
Directions
1. To prepare vinaigrette, in medium-size bowl, with fork, crush cheese with vinegar and pepper until well mixed. Gradually stir in oil until slightly thickened. Cover; refrigerate while preparing salad.
2. Cut nectarines in half. Remove and discard pits. Cut halves into wedge-shaped slices. Halve cucumber lengthwise. Scoop out and discard seeds. Cut cucumber halves across into slices.
3. Line 6 serving plates with chicory leaves. Arrange nectarines and cucumber slices over chicory. Divide blueberries and pistachios among plates. Drizzle some of the vinaigrette on top of each serving. Serve immediately. Pass remaining vinaigrette.
Nutrition information per serving-protein: 8 grams; fat: 18 grams; carbohydrate: 24 grams; riber: 4 grams; sodium: 295 milligrams; cholesterol,. 17 milligrams; calories: 271. IA Country Living/July/94 Scanned & fixed by DP & GG
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