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Ingredients
- 5 Tbsp. Extra virgin olive oil
- 3 Tbsp. Raspberry vinegar
- 1 tsp Dijon-style mustard
- 1 dsh Sugar, salt and pepper, EACH
- 4 c. Arugula leaves, torn
- 4 c. Butter lettuce leaves, torn
- 3 whl ripe nectarines, pitted and sliced
- 1/3 c. Walnuts, toasted
Directions
- For the dressing: In a small bowl whisk together the extra virgin 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 8servings.
- Cook's Notes: Tangy green arugula and sweet, juicy nectarine slices combine for luscious contrasts in colors and flavors.
- 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 which concern.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 155 | |
| Calories from Fat 118 | 76% |
| Total Fat 13.48g | 17% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 242mg | 7% |
| Total Carbs 8.36g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.8g | 4% |
| Protein 1.7g | 3% |
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