ARUGULA AND NECTARINE SALAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fruits Harned 1994 Nuts Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----DRESSING----- 3 tb Raspberry vinegar 1 t Dijon mustard 5 tb Olive or vegetable oil 1 pn Each sugar, salt and pepper -----SALAD----- 4 c Arugula leaves -- torn 4 c Butter lettuce leaves -- torn 2 To 3 ripe nectarines -- sliced 1/3 c Toasted walnuts* *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.
Posted by: Rhonda Gray <caymanbound2018@aol.com>
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