Mixed Greens and Nectarine Salad
Becky Luigart-Stayner
This simple salad pairs juicy nectarines with a vinaigrette featuring walnut oil. For a delicious fall salad, substitute sliced pears or apples.
Yield: 4 servings (serving size: about 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 83
- Calories from fat: 31%
- Fat: 2.9g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 1.8g
- Protein: 1.5g
- Carbohydrate: 14.1g
- Fiber: 1.7g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 132mg
- Calcium: 31mg
Ingredients
- 4 cups gourmet salad greens
- 2 cups thinly sliced nectarines (about 2)
- 1/4 cup Walnut Oil Vinaigrette
Preparation
- Place greens and nectarines in a large bowl. Drizzle with Walnut Oil Vinaigrette; toss gently to coat.
Mixed Greens and Nectarine Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Autumn, Summer
- PUBLICATION: Cooking Light
More Recipes for Salads
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Cranberry-Nectarine Salad
Southern Living -
Strawberry Fields Salad
Southern Living
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