This salad couldn't be simpler. Nothing to chop except one juicy nectarine. Nothing to prepare except the dressing, which, once prepared will keep for days in the fridge to make future replications easy to assemble. And the only ingredient I had to purchase was a bottle of walnut oil. Since originally making this salad on Sunday evening, I have replicated it several times. I really like the sweetness of the tangy vinaigrette, and recommend tossing the nectarines and greens in a separate bowl before plating to get the fullest effect of the dressing. Simply pouring a bit on will not do.
Mixed Greens and Nectarine Salad
Cooking Light, August 2007
This simple salad pairs juicy nectarines with a vinaigrette featuring walnut oil. For a delicious fall salad, substitute sliced pears or apples.
4 servings (serving size: about 1 cup)
CALORIES 83(31% from fat); FAT 2.9g (sat 0.3g,mono 0.6g,poly 1.8g); PROTEIN 1.5g; CHOLESTEROL 0.0mg; CALCIUM 31mg; SODIUM 132mg; FIBER 1.7g; IRON 1mg; CARBOHYDRATE 14.1g
Walnut Oil Vinaigrette
This dressing goes with the Mixed Greens and Nectarine salad.
Combine all ingredients, stirring with a whisk. Store in refrigerator for up to 1 week.
2/3 cup (serving size: about 1 tablespoon)
CALORIES 39(62% from fat); FAT 2.7g (sat 0.3g,mono 0.6g,poly 1.7g); PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 1mg; SODIUM 118mg; FIBER 0.0g; IRON 0.1mg; CARBOHYDRATE 4g