ARUGULA AND NECTARINE SALAD

ARUGULA AND NECTARINE SALAD

  • By Cleve Campbell
  • /
  • April 2015 - Vol 1. No. 4

DRESSING:

3 tablespoons raspberry vinegar

1 teaspoon Dijon mustard

5 tablespoons extra virgin olive oil

Pinch each of sugar, salt, and pepper

 

SALAD INGREDIENTS:

4 cups of torn arugula leaves

4 cups of torn romaine lettuce leaves

2 or 3 ripe nectarines (peaches may be substituted) cut in slices

1/3 cup toasted walnuts (toast 5 to 8 minutes in 300 degree oven or toaster oven)

Combine dressing ingredients and mix together well. Arrange salad ingredients in bowl. Pour dressing over salad mixture. Sprinkle with toasted walnuts.

Serves 6 to 8