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
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 10 mg cholesterol; 276 mg sodium. 334 mg potassium; 12 g carbohydrates; 2 g fiber; 8 g sugar; 5 g protein; 0 g trans fatty acid; 2324 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 47 mcg folate; 0 mcg vitamin b12; 75 mg calcium; 1 mg iron;

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