Recipe - Arugala And Nectarine Salad

5 tablespoon Olive oil
3 tablespoon Raspberry vinegar
1 teaspoon Dijonstyle mustard
1 ds Sugar; salt and pepper, EACH
4 cup Arugula leaves; torn
4 cup Butter lettuce leaves; torn
3 Whole ripe nectarines;
pitted and cut or sliced up
1/3 cup Walnuts; toasted

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 cut or sliced up nectarines in a large bowl. Pour
dressing over salad; toss gently to coat. Sprinkle with nuts. Makes 6 to 8
servings.

Cook's 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: "It's summer's
grand finale, and your kitchen counter is overflowing with freshpicked
produce. What can you do? Try this (these) new way(s) to savor your
garden's bounty." Renee Shepherd founded Shepherd's 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 recipeludigest by Badams adamsfmle@sprintmail.com on Mar 14,
1998