Cranberry-Nectarine Salad

Cranberry-Nectarine Salad Recipe
Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Briefly soaking dried fruit in hot water enhances the natural flavor and texture.


Makes 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 6 Minutes
Other: 20 Minutes


1 (3-oz.) package Oriental-flavored ramen noodle soup mix
1/2 cup dried cranberries
1 cup hot water
1/3 cup canola oil
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 (10-oz.) package gourmet mixed salad greens, thoroughly washed
3 large nectarines, peeled and cut in wedges
1/2 cup coarsely chopped walnuts
1 (4-oz.) package crumbled feta cheese


1. Preheat oven to 350°. Reserve flavor packet from soup mix. Crumble noodles, and place in a single layer in a shallow pan.

2. Bake at 350° for 5 to 6 minutes or until toasted, stirring occasionally. Cool completely in pan on a wire rack (about 15 minutes).

3. Place cranberries in a small bowl; add 1 cup hot water. Let stand 5 minutes; drain.

4. Whisk together reserved flavor packet, canola oil, and next 4 ingredients in a large bowl. Add ramen noodles, cranberries, gourmet greens, and next 3 ingredients, tossing gently to coat. Serve immediately.

Donna Tanner, Alexander, Arkansas,

Southern Living

September 2008
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