Nectarine and Watercress Salad with Tarragon-Raspberry Dressing

Nectarine and Watercress Salad with Tarragon- Raspberry Dressing

To make this salad super colorful, use a mix of yellow and white nectarines and yellow and red cherry tomatoes.

  • 4Servings



  • 1/4 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
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper


  • 4 cups watercress leaves and small, tender stems
  • 2 nectarines, halved and cut into 1/2-inch-thick slices
  • 8 cherry tomatoes, halved (1 cup)
  • 1/2 small cucumber, halved and sliced
  • 1/4 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.

Nutrition Information

  • Calories: 180
  • Carbohydrate Content: 18 g
  • Fat Content: 12 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 307 mg
  • Sugar Content: 13 g