Arugula-Nectarine Salad

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4  teaspoons olive oil
1  tablespoon raspberry vinegar
1/4  teaspoon Dijon-style mustard
1/8  teaspoon sugar
  Dash salt
  Dash pepper
2-2/3  cups torn assorted greens and/or lettuces (such as arugula leaves,
butter lettuce, mesclun, and watercress)
1   ripe nectarine, pitted and sliced
2  tablespoons toasted walnuts
   Fresh raspberries (optional)


1. For raspberry vinaigrette, place oil, raspberry vinegar, mustard, sugar, salt, and pepper in a screw-top jar. Cover and shake to combine before using. Refrigerate up to 1 week.
2. Place greens and/or lettuces and sliced nectarine in a large bowl. Pour vinaigrette over salad; toss gently to coat. Sprinkle with toasted walnuts. Garnish with raspberries, if desired. Makes 2 servings.  

Source:  Better Homes & Gardens
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