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Ingredientes
- 3 Tbsp. Raspberry vinegar
- 1 tsp Dijon mustard
- 5 Tbsp. Extra virgin olive oil or possibly vegetable oil
- 1 pch Sugar
- 1 pch Salt
- 1 pch Pepper
- 4 c. Arugula leaves, torn
- 4 c. Butter lettuce leaves, torn
- 2 x Ripe nectarines (up to 3) cut in slices
- 1/3 c. Walnuts, toasted*
Direcciones
- *Toast walnuts for 5 to 8 min in 300 F oven or possibly 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 146 | |
| Calories from Fat 118 | 81% |
| Total Fat 13.44g | 17% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 201mg | 6% |
| Total Carbs 6.14g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.11g | 3% |
| Protein 1.51g | 2% |
