Arugula-Nectarine Salad - Restaurant Association of Nova Scotia

Name: Arugula-Nectarine Salad - Restaurant Association of Nova Scotia
Ingredients: 4 teaspoons olive oil; 1 tablespoon raspberry vinegar; 1/4 teaspoon Dijon-style mustard; 1/8 teaspoon sugar; Dash salt; Dash pepper; 2-2/3 cups torn assorted greens and/or lettuces (such as arugula leaves, butter lettuce, mesclun, and watercress); 1 ripe nectarine, pitted and sliced; 2 tablespoons toasted walnuts; Fresh raspberries (optional)

rans.ca

Ingredients 4 teaspoons olive oil 1 tablespoon raspberry vinegar 1/4 teaspoon Dijon-style mustard 1/8 teaspoon sugar Dash salt Dash pepper 2-2/3 cups torn assor

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Ingredients

4 teaspoons olive oil
1 tablespoon raspberry vinegar
1/4 teaspoon Dijon-style mustard
1/8 teaspoon sugar
Dash salt
Dash pepper
2-2/3 cups torn assorted greens and/or lettuces (such as arugula leaves, butter lettuce, mesclun, and watercress)
1 ripe nectarine, pitted and sliced
2 tablespoons toasted walnuts
Fresh raspberries (optional)