Nectarine Arugula Salad With Raspberry Vinaigrette Recipes

Steps:

• In a large bowl, combine the first 5 ingredients. In a small bowl, whisk vinegar, sugar, mustard, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat.

Steps:

• Whisk together the olive oil, lemon juice, shallot, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Add the arugula, raspberries, blackberries and goat cheese to a large serving bowl. Drizzle with the vinaigrette and serve immediately.

Steps:

• For the vinaigrette: Place the raspberries, olive oil, lemon juice, and honey in a blender. Blend until smooth. Season with salt and pepper, to taste.
• In a large salad bowl, mix together the lettuce, arugula, and pumpkin seeds. Just before serving, add the vinaigrette and toss until all the ingredients are coated.
• Cook's Note: To toast the pumpkin seeds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly golden, 6 to 8 minutes. Cool completely before using.

Steps:

• In a large salad bowl, combine the first 5 ingredients.
• In a small bowl, whisk the vinegar, sugar, mustard, salt, and pepper until blended. Gradually whisk in the oil until dressing thickens.
• Drizzle dressing over salad; toss to coat.

Steps:

• Combine salad ingredients in large bowl.
• Whisk all dressing ingredients (except olive oil) in small bowl.
• Gradually whisk in oil until mixture thickens.
• Drizzle dressing over salad and toss to coat.