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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.)

Source: Midwest Living


Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

122 calories; fat 7g; cholesterol 10mg; saturated fat 2g; carbohydrates 12g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 8g; protein 5g; vitamin a 2324IU; vitamin c 8.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.7mg; vitamin b6 0.1mg; folate 47.4mcg; vitamin b12 0.1mcg; sodium 276mg; potassium 334mg; calcium 75mg; iron 0.7mg.