- 2 packages (5 ounces each) spring mix salad greens
- 2 medium nectarines, sliced
- 1/2 cup balsamic vinaigrette
- 1 can (14-1/2 ounces) sliced beets, drained
- 1/2 cup crumbled feta cheese
- On a serving dish, toss greens and nectarines with vinaigrette. Top with beets and cheese; serve immediately. Yield: 8 servings.
Originally published as Nectarine and Beet Salad in Taste of Home August/September 2006, p53
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