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Nectarine Arugula Salad Recipe

Nectarine Arugula Salad Recipe

"Here’s a summer salad that brightens any supper," promises Arlington, Virginia’s Christine Laba. Her homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings

Ingredients

  • 4 cups fresh arugula or baby spinach
  • 4 cups torn Bibb or Boston lettuce
  • 3 medium nectarines, sliced
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons crumbled blue cheese
  • DRESSING:
  • 2 tablespoons raspberry vinegar
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • Dash pepper
  • 3 tablespoons olive oil

Directions

  • 1. In a large bowl, combine the first five ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutritional Facts

1 cup equals 101 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 86 mg sodium, 9 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.