Arugula & Nectarine Salad Recipe

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Arugula & Nectarine Salad Ingredients

DRESSING

3 tbsp raspberry vinegar
1 tsp dijon mustard
5 tbsp olive or vegetable oil
1 pinch each sugar, salt and pepper

SALAD

4 cup arugula leaves, torn
4 cup butter lettuce leaves, torn
2 to 3 ripe nectarines, sliced
1/3 cup toasted walnuts*

A Recipe for
Arugula & Nectarine Salad

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Food Tip
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This Recipe for Arugula & Nectarine Salad is one of thousands in the Recipes-to-go Fruit Cookbook.

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Arugula & Nectarine Salad Recipe
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This is a recipe for Arugula & Nectarine Salad from the recipe cookbook of Recipes-to-go (Fruit)

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

Arugula & Nectarine Salad

Correct Behavior Food for thought is no substitute for the real thing.
Walt Kelly

Arugula & Nectarine Salad Directions

*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.

Serves: 1

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Arugula & Nectarine Salad Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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