Save on Pinterest

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 4 cups fresh arugula or baby spinach
  • 4 cups torn Bibb or Boston lettuce
  • 3 medium nectarines, sliced
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons crumbled blue cheese
  • 2 tablespoons raspberry vinegar
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • Dash pepper
  • 3 tablespoons olive oil


  • 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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cup: 101 calories, 7g fat (1g saturated fat), 2mg cholesterol, 86mg sodium, 9g carbohydrate (7g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.

Recommended Video


Click stars to rate
Average Rating:
  • trish628pa
    Jun 1, 2018

    No comment left

  • Tristym68
    Aug 1, 2015

    Loved this recipe ! I used pecan because that is what I had and also substituted blueberry vinegar for raspberry . Family loved all of the flavors . This is wonderful on a hot summer day !

  • jp9775
    May 27, 2009

    I LOVED this salad! What a great mix of flavors. I used goat cheese rather than blue because I'm not a fan of blue cheese, but other than that, I stuck to the recipe. I just finished off what was left over from last night and it was still great even after sitting overnight. This is going in the book of favorites.