Arugula & Nectarine Salad Recipe
Yield: 1 SaladRecipe by luhu.jp
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*,
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 "Shepherds Garden Seeds Catalog," pg. 36. Electronic
format by Cathy Harned.
Source from luhu.jp
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 "Shepherds Garden Seeds Catalog," pg. 36. Electronic
format by Cathy Harned.
Source from luhu.jp