NECTARINE ARUGULA SALAD
Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. -Christine Laba, Arlington, Virginia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 86mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
NECTARINES AND PEACHES WITH LAVENDER SYRUP
The combination of ripe stone fruit, candied pecans, Gorgonzola, and a sweet herb syrup hugs the line between savory and sweet, meaning you can serve this recipe as a summer salad or a light dessert.
Categories Bon Appétit Salad Summer Peach Nectarine Blue Cheese Honey Dessert Pecan
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, stirring once, until slightly darkened in color and fragrant, 10-12 minutes. Let cool.
- Meanwhile, bring honey, 2 Tbsp. sugar, and 3 Tbsp. water to a simmer in a small saucepan over medium-high heat, swirling occasionally until sugar is dissolved. Add rosemary and lavender and remove from heat. Let sit 5 minutes. Remove rosemary and let syrup cool.
- Bring a pinch of salt, remaining 1/4 cup sugar, and 1 Tbsp. water to a boil in another small saucepan, stirring to dissolve sugar. Cook (without stirring) until sugar turns a light amber color, about 2 minutes. Add pecans and cook, stirring constantly, until nuts are coated and caramel is a dark amber color, about 2 minutes. Immediately scrape out onto a parchment-lined baking sheet and spread out into a single layer; let cool. Break into smaller pieces.
- Toss nectarines, peaches, lemon zest, and 1/4 cup syrup in a large bowl to coat. Let sit 5 minutes. Gently toss in half of Gorgonzola and half of candied pecans; taste and season with salt if needed. Transfer to a platter. Top with remaining Gorgonzola and candied pecans.
- Do Ahead
- Syrup can be made 1 month ahead; cover and chill. Pecans can be candied 1 day ahead; store airtight at room temperature.
GRILLED NECTARINE & BURRATA SALAD
Showcase nectarines at their best in the springtime with a stunning salad. With crunchy candied pecans and creamy burrata, it's full of texture
Provided by Shivi Ramoutar
Categories Lunch
Time 20m
Number Of Ingredients 11
Steps:
- Heat the butter and sugar in a small frying pan over a medium heat until the butter has melted. Add the pecans and stir to coat in the buttery sugar. Continue to cook for about 5 mins, stirring until the pecans are crisp and caramelised. Tip out onto a sheet of baking parchment and leave to cool. Once cooled, roughly chop and set aside.
- Heat a griddle pan over a high heat and generously brush the nectarine slices with some olive oil. Griddle for 1-2 mins on each side until charred and caramelised. Remove to a serving platter and set aside.
- Whisk the 4 tbsp olive oil, vinegar and honey together with some seasoning to make a dressing.
- Nestle the balls of burrata in amongst the nectarines and slice open, then arrange the rocket and basil around them. Drizzle over the dressing, scatter with the pecans and sprinkle with a pinch of chilli flakes to serve.
Nutrition Facts : Calories 510 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
SPINACH SALAD WITH NECTARINES AND SPICY PECANS
You can substitute walnuts or almonds in place of the pecans and use bacon or ham in place of the prosciutto. You could also use whatever greens you prefer. I like spring mix. This recipe is from Cooking Light magazine.
Provided by SharleneW
Categories Fruit
Time 20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- To prepare pecans, combine first 5 ingredients in as mall bowl.
- Rinse pecans with cold water and drain (do not allow pecans to dry).
- Add pecans to the suar mixture and toss well to coat.
- Arrange on a jelly roll pan coated with cooking spray.
- Bake at 350°F for 10 minutes, stirring occasionally.
- Coarsely chop pecans.
- Set aside.
- To prepare vinaigrette, combine the shallots and the next 7 ingredients (shallots through black pepper) in a small bowl, stirring with a whisk until blended.
- To prepare salad, heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add prosciutto; saute 5 minutes or until crisp, and finely chop.
- Combine spinach, nectarines, and dressing in a large bowl; toss gently to coat.
- Sprinkle with the pecans and prosciutto.
Nutrition Facts : Calories 59.9, Fat 3, SaturatedFat 0.3, Sodium 270.8, Carbohydrate 8, Fiber 1.4, Sugar 5.5, Protein 1.4
CHICKEN SALAD WITH NECTARINES AND GOAT CHEESE
Crunchy and creamy, sweet and tangy, this main dish salad is a new take on the goat cheese, spinach and fruit salads of the 1980s. Lemon-kissed nectarines and shallots are tossed with chicken, pita chips and greens. A mature green like spinach adds heft, but any salad green works. Goat cheese cream hidden beneath the salad is a delightful surprise; you get a bit of the tangy cream every few bites. Make it vegetarian by nixing the chicken and adding white beans to the nectarines in Step 1. Embellish freely with thinly sliced beets, sunflower seeds, sliced jalapeños or soft herbs, or swap in another stone fruit like apricots or cherries.
Provided by Ali Slagle
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the nectarines, shallot and lemon juice. Season to taste with salt and pepper. In a medium bowl, mash together the buttermilk, goat cheese and lemon zest. Season to taste with salt and pepper and thin with more buttermilk until it's the consistency of a dip. (Both mixtures can be made up to an hour ahead and refrigerated. Bring to room temperature before eating.)
- When you're ready to eat, add the chicken, pita chips, and olive oil to the nectarines and stir to combine. Add the greens, season them with salt and pepper, and stir once more. Taste and adjust salt, pepper, lemon juice, and oil until flavors are bright and punchy.
- Spread the goat cheese cream on plates, then top with the salad (or dot the salad with the goat cheese cream). Serve immediately.
NECTARINE FRUIT SALAD WITH LIME SPICE DRESSING
This fruit salad with lime dressing is extra special. It's a crowd pleaser as a side dish or as a light and healthy way to end an outdoor meal with friends. Mix and match fruit with what's in season. -Paula Hudson, Cary, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first 5 ingredients. Place nectarines, grapes and mint in a large bowl. Drizzle with honey mixture; stir gently. Refrigerate, covered, 1-2 hours. For topping, mix mascarpone, confectioners' sugar, milk and vanilla. Serve fruit salad with topping, pistachios and additional mint leaves.
Nutrition Facts : Calories 254 calories, Fat 16g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 44mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 4g protein.
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