Nectarine Arugula Salad With Raspberry Vinaigrette Recipes

NECTARINE ARUGULA SALAD

Nectarine Arugula Salad image

Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. -Christine Laba, Arlington, Virginia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

4 cups fresh arugula or baby spinach
4 cups torn Bibb or Boston lettuce
3 medium nectarines, sliced
2 tablespoons pine nuts, toasted
2 tablespoons crumbled blue cheese
DRESSING:
2 tablespoons raspberry vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash pepper
3 tablespoons olive oil

Steps:

In a large bowl, combine the first 5 ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 86mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

NECTARINE ARUGULA SALAD WITH RASPBERRY VINAIGRETTE

Nectarine Arugula Salad With Raspberry Vinaigrette image

This lovely salad would brighten any meal with its tangy flavor and beautiful color. Recipe is from Light and Tasty's June/July 2005 issue.

Provided by A Messy Cook

Categories Greens

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups fresh arugula or 4 cups Baby Spinach
4 cups torn bibb lettuce or 4 cups boston lettuce
3 medium nectarines, sliced
2 tablespoons pine nuts, toasted
2 tablespoons crumbled blue cheese
2 tablespoons raspberry vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
1 dash pepper
3 tablespoons olive oil

Steps:

Combine salad ingredients in large bowl.
Whisk all dressing ingredients (except olive oil) in small bowl.
Gradually whisk in oil until mixture thickens.
Drizzle dressing over salad and toss to coat.

Nutrition Facts : Calories 99.4, Fat 7.4, SaturatedFat 1.2, Cholesterol 1.6, Sodium 77, Carbohydrate 7.8, Fiber 1.4, Sugar 5.6, Protein 1.9

NECTARINE AND BLUE CHEESE SALAD WITH PLUM VINAIGRETTE

Nectarine and Blue Cheese Salad with Plum Vinaigrette image

Provided by Susan Spungen

Categories Salad Cheese Fruit Vegetarian High Fiber Lunch Blue Cheese Nectarine Plum Almond Summer Low Cholesterol Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

2 black plums, halved, pitted, chopped
1/2 cup extra-virgin olive oil
4 teaspoons ume plum vinegar or red wine vinegar
Kosher salt, freshly ground pepper
12 cups (lightly packed) mixed greens (such as arugula and frisée)
4 nectarines or peaches, halved, pitted, cut into eighths
8 ounces firm blue cheese, such as Cabrales, sliced
1/2 cup almonds, preferably Marcona
Ingredient info: Ume plum vinegar (also called umeboshi vinegar) can be found at Asian markets, natural foods stores, and some supermarkets. Marcona almonds are available at natural foods and specialty foods stores.

Steps:

Bring plums and 3/4 cup water to a boil in a small saucepan. Reduce heat to medium-high and simmer, stirring occasionally and mashing plums with the back of a spoon, until plums have completely broken down, about 15 minutes.
Pour plum mixture through a fine-mesh sieve set over a small bowl, pressing on solids to extract as much purée as possible; discard solids in sieve. Let purée cool.
Add oil, vinegar, and 2 tablespoons water to purée; whisk to blend. Season dressing to taste with salt and pepper. DO AHEAD: Dressing can be made 1 week ahead. Cover and chill.
Divide greens among plates. Scatter nectarines, cheese, and almonds over, dividing equally, and drizzle some of dressing over. Season with salt and pepper.

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