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.
Photo: Young & Hungry Productions INC.
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To make this salad super colorful, use a mix of yellow and white nectarines and yellow and red cherry tomatoes.
Ingredients
Dressing
- 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
Salad
- 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
Preparation
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
- Cholesterol Content 0 mg
- 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