Cranberry-Nectarine Salad

Photo: Jennifer Davick; Styling: Mindi Shapiro Levine

Briefly soaking dried fruit in hot water enhances the natural flavor and texture.

Yield: Makes 4 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
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. 1. Preheat oven to 350°. Reserve flavor packet from soup mix. Crumble noodles, and place in a single layer in a shallow pan.
  2. 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. 3. Place cranberries in a small bowl; add 1 cup hot water. Let stand 5 minutes; drain.
  4. 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.
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