Recipe - Arugula And Nectarine Salad

DRESSING
3 tablespoon Raspberry vinegar
1 teaspoon Dijon mustard
5 tablespoon Olive oil or vegetable oil
1 pn Sugar
1 pn Salt
1 pn Pepper

SALAD
4 cup Arugula leaves, torn
4 cup Butter lettuce leaves, torn
2 Ripe nectarines (up to 3)
;cut in slices
1/3 cup Walnuts, toasted*

*Toast walnuts for 5 to 8 minutes in 300 F oven or toaster oven.

Combine dressing ingredients; mix together well. Arrange salad ingredients
in bowl. Pour dressing over them. Sprinkle with walnuts.

Yield: 6 to 8 servings

From 1991 "Shepherd's Garden Seeds Catalog," pg. 36. Posted by Cathy
Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini