nutritional information

Per 1-cup serving:

  • Calories: 180
  • Protein: 3 g
  • Total Fat: 12 g
  • Saturated Fat: 1 g
  • Carbohydrates: 18 g
  • Cholesterol: 0 mg
  • Sodium: 307 mg
  • Fiber: 3 g
  • Sugar: 13 g
Vegan Gluten-Free

Nectarine and Watercress Salad with Tarragon-Raspberry Dressing

Nectarine and Watercress Salad with Tarragon- Raspberry Dressing

Serves 4

30 minutes or fewer

To make this salad super colorful, use a mix of yellow and white nectarines and yellow and red cherry tomatoes.
Dressing
  • ¼ cup raspberry vinegar
  • 2 small shallots, cut into thin rings
  • 1 large nectarine, cut into chunks
  • 2 Tbs. olive oil
  • 2 tsp. fresh tarragon leaves
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
Salad
  • 4 cups watercress leaves and small, tender stems
  • 2 nectarines, halved and cut into ½-inch-thick slices
  • 8 cherry tomatoes, halved (1 cup)
  • ½ small cucumber, halved and sliced
  • ¼ cup chopped toasted pecans, for sprinkling

1. To make Dressing: pour vinegar over shallots in small bowl; let stand 10 minutes.

2. Place nectarine, oil, tarragon, salt, and pepper in blender. Drain vinegar into blender; reserve shallots. Purée nectarine-vinegar mixture in blender until smooth; season with salt and pepper, if desired.

3. To make Salad: Toss together watercress, nectarines, tomatoes, cucumber, and reserved shallots in large bowl. Drizzle with Dressing, and toss to coat. Sprinkle with pecans.

September 2013 p.73

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