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

Ingredients:
3 Tablespoon(s) Raspberry vinegar
1 Teaspoon(s) Dijon mustard
5 Tablespoon(s) Olive oil or vegetable oil
1 Pinch(s) Sugar
1 Pinch(s) Salt
1 Pinch(s) Pepper
4 Cup(s) Arugula leaves, torn
4 Cup(s) Butter lettuce leaves, torn
2 Ripe nectarines, up to 3
cut in slices
1/3 Cup(s) Walnuts, toasted*
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 "Shepherd's Garden Seeds Catalog,"
pg. 36. Posted by Cathy Harned. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 70
Calories From Fat: 38
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 60.9mg
Potassium: 217.4mg
Carbohydrates: 7.2g
Fiber: 1.7g
Sugar: 4.2g
Protein: 2g


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