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Recipe Name: Arugala And Nectarine Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Preparation Time:
Number of Servings: 6

5 Tablespoon(s) Olive oil
3 Tablespoon(s) Raspberry vinegar
1 Teaspoon(s) Dijon-Style mustard
1 Dash(s) Sugar, salt and pepper EACH
4 Cup(s) Arugula leaves, torn
4 Cup(s) Butter lettuce leaves, torn
3 Whole ripe nectarines
pitted and sliced
1/3 Cup(s) Walnuts, toasted
For the dressing: In a small bowl whisk together the 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 8 servings. Cook's Notes: Tangy green arugula and sweet, juicy
nectarine slices combine for luscious contrasts in colors and flavors.
Source: From the article "Last Taste of Summer" by Renee Shepherd in
the 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 that concern.
Formatted to MasterCook on 3/3/98 by TSL. Recipe by: Renee Shepherd in
Country Gardens Magazine, Fall '97 Posted to recipelu-digest by Badams
<> on Mar 14, 1998

Nutrition (calculated from recipe ingredients)
Calories: 178
Calories From Fat: 138
Total Fat: 15.8g
Cholesterol: 0mg
Sodium: 12.7mg
Potassium: 261.3mg
Carbohydrates: 9.4g
Fiber: 2g
Sugar: 5.9g
Protein: 2.2g

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