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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Hereâs a summer salad that brightens any supper, promises Arlington, Virginiaâs Christine Laba. Her homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. 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 |
2 tablespoons raspberry vinegar |
2 teaspoons sugar |
1 teaspoon dijon mustard |
1/8 teaspoon salt |
dash pepper |
3 tablespoons olive oil |
Directions:
1. In a large salad bowl, combine the first five ingredients. In a small bowl, whisk the vinegar, sugar, mustard, salt and pepper until blended. Gradually whisk in oil until dressing thickens. Drizzle over salad; toss to coat. Yield: 8 servings.
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