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Arugula-Nectarine Salad

For quick preparation, clean and tear the greens, toast the walnuts, and prepare the vinaigrette before dinnertime.

  • 2⅔ cups torn assorted greens and/or lettuces (such as arugula leaves, butter lettuce, mesclun, and watercress)

  • ¼ teaspoon Dijon-style mustard

  • ⅛ teaspoon sugar

  • 2 tablespoons toasted walnuts

  • Dash salt

  • 1 tablespoon raspberry vinegar

  • Fresh raspberries (optional)

  • Dash pepper

  • 1 ripe nectarine, pitted and sliced

  • 4 teaspoons olive oil

See full recipe on Better Homes & Gardens
Arugula-Nectarine Salad

TOTAL TIME: 20 min.

notes:
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