Bacon, Blue Cheese and Nectarine Salad | Midwest Living

Bacon, Blue Cheese and Nectarine Salad

Bacon, Blue Cheese and Nectarine Salad

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  • Makes: 6 to 8 servings
  • Hands On 25 mins
  • Total Time 25 mins

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Nectarines appear twice in this irresistible rainbow of a salad: sliced on top for pretty summer punch and pureed in the dressing for fruity tang and silky smoothness. (Note: The dressing can be made ahead and chilled for up to 3 hours; if possible, return the dressing to room temperature before serving.)


  • 4 nectarines, pitted and cut into wedges, divided (4 cups)
  • 1 tablespoon chopped shallot
  • 4 teaspoons rice vinegar
  • 4 teaspoons canola oil
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon salt
  • 4 cups loosely packed baby arugula
  • 1 small heart of romaine, chopped
  • 5 radishes, thinly sliced
  • 3 slices bacon, crisp cooked and crumbled
  • 1/3 cup crumbled blue cheese


  1. In a blender or small food processor, combine 1/2 cup nectarine wedges, the shallot, vinegar, oil, mustard and salt. Cover and blend or process until smooth, adding a little water if needed to thin to a dressing consistency.
  2. In a large bowl, combine arugula and romaine; add dressing and gently toss. Transfer to a serving platter (if desired), and top with remaining nectarines, radishes, bacon and blue cheese.

Nutrition Facts

(Bacon, Blue Cheese and Nectarine Salad)

Servings Per Recipe 6, Riboflavin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 3, Niacin (mg) 2, carb. (g) 12, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 47, Potassium (mg) 334, sugar (g) 8, sodium (mg) 276, fiber (g) 2, vit. A (IU) 2324, iron (mg) 1, cal. (kcal) 122, pro. (g) 5, calcium (mg) 75, Thiamin (mg) 0, chol. (mg) 10, vit. C (mg) 8, Fat, total (g) 7, sat. fat (g) 2

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