Arugula & Nectarine Salad Recipe




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
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.


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


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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.




Arugula & Nectarine Salad recipe - a tasty recipe for you to add to your collection!

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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.

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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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