*  Exported from  MasterCook  *
 
                        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.
  
 
 
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