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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I add sliced chicken breasts to this to make a meal. This recipe came from Light and Tasty magazine. Ingredients:
4 cups arugula or 4 cups spinach |
4 cups bibb lettuce or 4 cups boston lettuce |
3 nectarines, sliced |
2 tablespoons pine nuts, toasted |
2 tablespoons blue cheese, crumbled |
2 tablespoons raspberry vinegar |
2 teaspoons sugar |
1 teaspoon dijon mustard |
1/8 teaspoon salt |
1 dash pepper |
3 tablespoons olive oil |
Directions:
1. In a large salad bowl, combine the first 5 ingredients.
2. In a small bowl, whisk the vinegar, sugar, mustard, salt, and pepper until blended. Gradually whisk in the oil until dressing thickens.
3. Drizzle dressing over salad; toss to coat.
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