Nectarine Arugula Salad With Raspberry Vinaigrette

This lovely salad would brighten any meal with its tangy flavor and beautiful color. Recipe is from Light and Tasty’s June/July 2005 issue.

• Ready In: 20 mins
• Serves: 8

Ingredients

• Salad

• 4  cups  fresh arugula or 4  cups  Baby Spinach
• 4  cups  torn bibb lettuce or 4  cups boston lettuce
• 3  medium nectarines, sliced
• 2  tablespoons pine nuts, toasted
• 2  tablespoons  crumbled blue cheese

• Dressing

• 2  tablespoons raspberry vinegar
• 2  teaspoons sugar
• 1  teaspoon Dijon mustard
• 1⁄8 teaspoon salt
• 1  dash pepper
• 3  tablespoons olive oil

Directions

1. Combine salad ingredients in large bowl.
2. Whisk all dressing ingredients (except olive oil) in small bowl.
3. Gradually whisk in oil until mixture thickens.
4. Drizzle dressing over salad and toss to coat.