Nectarine Arugula Salad

I add sliced chicken breasts to this to make a meal. This recipe came from Light and Tasty magazine.

• Ready In: 20 mins
• Serves: 8

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.