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Photo: Jennifer Davick; Styling: Mindi Shapiro Levine Photo by: Photo: Jennifer Davick; Styling: Mindi Shapiro Levine

Cranberry-Nectarine Salad

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

Southern Living SEPTEMBER 2008

  • Yield: Makes 4 servings
  • Cook time: 6 Minutes
  • Prep time: 10 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.


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Cranberry-Nectarine Salad Recipe