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Cranberry-Nectarine Salad

Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Prep time 10 mins
Cook time 6 mins
Other time 20 mins
Yield Makes 4 servings
Briefly soaking dried fruit in hot water enhances the natural flavor and texture.

Ingredients

  • 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

How to Make It

  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.