Arugala and Nectarine Salad
Arugala and Nectarine Salad Preparation
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. Cooks 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: "Its summers 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 gardens bounty." Renee Shepherd founded Shepherds 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
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