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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Mixed Greens and Nectarine Salad

This simple salad pairs juicy nectarines with a vinaigrette featuring walnut oil. For a delicious fall salad, substitute sliced pears or apples.

Cooking Light AUGUST 2007

  • Yield: 4 servings (serving size: about 1 cup)

Ingredients

  • 4 cups gourmet salad greens
  • 2 cups thinly sliced nectarines (about 2)

Preparation

Place greens and nectarines in a large bowl. Drizzle with Walnut Oil Vinaigrette; toss gently to coat.

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
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Mixed Greens and Nectarine Salad recipe

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