SANTA FE NECTARINE SALAD
As sophisticated as it is pretty, this classy fruit salad with Southwestern flavors is perfect for a summer lunch with friends.
Provided by Betty Crocker Kitchens
Categories Lunch
Yield 6
Number Of Ingredients 11
Steps:
- In small bowl, combine all dressing ingredients; mix well.
- In large bowl, combine all salad ingredients. Just before serving, add dressing; toss gently to mix.
Nutrition Facts : Calories 175, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cup, Sodium 115 mg, Sugar 23 g
GLUTEN-FREE SANTA FE NECTARINE SALAD
As sophisticated as it is pretty, this classy fruit salad with Southwestern flavors is perfect for a summer lunch with friends.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- In small bowl, mix all dressing ingredients.
- In large bowl, mix all salad ingredients. Just before serving, add dressing; toss gently to mix.
Nutrition Facts : Calories 170, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 21 g, TransFat 0 g
SANTA FE SALAD
From Newport News, Virginia, Gail Park shares a colorful stand-alone salad that her family simply loves. "People always ask for the recipe when I bring it to a potlucks," she adds. "The zippy dressing and mix of crunchy veggies with beans is a winning combination!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Place green beans in a small saucepan and cover with water. Bring to a boil; cover and cook for 3-5 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry. , For dressing, in a small bowl, combine the cilantro, sour cream, lime juice, vinegar, garlic, cumin, salt and cayenne. , In a large bowl, combine the green beans, corn, pinto beans, black beans, red pepper, onion, chilies and olives. Sprinkle with cheese. Pour dressing over salad; toss gently to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 151 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 374mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
CHICKEN SALAD VERONIQUE WITH NECTARINES
From the Seattle Times, July 25, 2005. I haven't made it yet, but it sounds wonderful to me, and perfect for an August evening.
Provided by BarbryT
Categories One Dish Meal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put the chicken breasts in a large saucepan and add water to cover. Season with 1 t salt. Bring just to a boil; reduce heat and simmer 10 to 15 minutes or until cooked through. Remove chicken from water and cool. Dice and put in large bowl.
- While chicken is cooking, toast the almonds in a skillet set over medium heat. Time 5 minutes or just until the almonds are beginning to turn golden. (Alternatively, toast almonds in a 350-degree oven for 15 minutes.) Let cool and coarsely chop.
- Mix together mayonnaise, yogurt, 2 T lemon juice, salt and pepper to taste. Fold into the chicken, Stir in the thyme, celery, green onions and grapes. Cover and refrigerate several hours to chill and blend flavors.
- Just before serving, dice the nectarine and toss with the other tablespoon of lemon juice. Fold the nectarine and almonds gently into the salad.
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
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