Arugala and Nectarine Salad

Title:
Arugala and Nectarine Salad

Yield:
6 Servings

Categories:
Salads,
Herbs,
Fresh




Ingredients:





     5 tb Olive oil


     3 tb Raspberry vinegar


     1 ts Dijon-style mustard


     1 ds Sugar; salt and pepper, EACH


     4 c  Arugula leaves; torn


     4 c  Butter lettuce leaves; torn


     3    Whole ripe nectarines;


          -pitted and sliced


   1/3 c  Walnuts; toasted






 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 
on Mar 14,


 1998