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
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 101 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 86mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SPINACH, NECTARINE, AND HALLOUMI SALAD
Gorgeous golden brown pan-fried halloumi cheese tops this spinach and nectarine salad dressed with red onion and bell pepper for a crunchy bite.
Provided by SunnyDaysNora
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside.
- Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl.
- Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more.
- Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 13.1 g, Cholesterol 46.8 mg, Fat 29 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 888.2 mg, Sugar 7.9 g
WARM SPINACH SALAD WITH NECTARINE VINAIGRETTE
In the mood for something fresh and tingly! Try this salad. You can use half the butter and get a still quite delicious salad
Provided by TishT
Categories Fruit
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the vinegar and the chopped nectarines in a small saucepan and cook over very low heat for about 2 hours, or until the fruit is softened and combined.
- Keep warm When the vinaigrette is done, prepare the salad.
- Tear the spinach into bite sized pieces.
- Heat a small saute pan and add 1 Tbs of butter.
- Saute the shallot in the butter until softened.
- Add the vinegar and sugar and cook over moderater heat until reduced to half.
- Add the nectarines and remaining butter.
- Stir with a whisk to emulsify.
- Season with salt and pepper In a large salad bowl, toss the spinach with the warm vinaigrette.
- Spinach should wilt slightly.
- Divid into 4 portions and garnish with nectarine slices.
Nutrition Facts : Calories 523.6, Fat 47, SaturatedFat 29.3, Cholesterol 122, Sodium 417.1, Carbohydrate 26.1, Fiber 5.4, Sugar 17.1, Protein 5.7
CHICKEN SALAD WITH NECTARINES AND GOAT CHEESE
Crunchy and creamy, sweet and tangy, this main dish salad is a new take on the goat cheese, spinach and fruit salads of the 1980s. Lemon-kissed nectarines and shallots are tossed with chicken, pita chips and greens. A mature green like spinach adds heft, but any salad green works. Goat cheese cream hidden beneath the salad is a delightful surprise; you get a bit of the tangy cream every few bites. Make it vegetarian by nixing the chicken and adding white beans to the nectarines in Step 1. Embellish freely with thinly sliced beets, sunflower seeds, sliced jalapeños or soft herbs, or swap in another stone fruit like apricots or cherries.
Provided by Ali Slagle
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the nectarines, shallot and lemon juice. Season to taste with salt and pepper. In a medium bowl, mash together the buttermilk, goat cheese and lemon zest. Season to taste with salt and pepper and thin with more buttermilk until it's the consistency of a dip. (Both mixtures can be made up to an hour ahead and refrigerated. Bring to room temperature before eating.)
- When you're ready to eat, add the chicken, pita chips, and olive oil to the nectarines and stir to combine. Add the greens, season them with salt and pepper, and stir once more. Taste and adjust salt, pepper, lemon juice, and oil until flavors are bright and punchy.
- Spread the goat cheese cream on plates, then top with the salad (or dot the salad with the goat cheese cream). Serve immediately.
WARM SPINACH SALAD WITH RED ONIONS AND NECTARINES
This salad is hearty without meat, but ham lends saltiness and depth. You also can make this dish topped with grilled chicken or shrimp.
Provided by ElizabethKnicely
Categories Spinach
Time 30m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spread almonds on a baking sheet. Toast in oven, stirring once or twice, until light golden, about 8 minutes. Transfer to a bowl.
- Place spinach and nectarines in a large bowl. In a small bowl, stir together vinegar and sugar until dissolved. Season with pepper and a pinch of salt.
- Warm olive oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until well browned, 10 to 12 minutes. Stir in vinegar mixture and remove from heat.
- Scrape hot dressing over spinach mixture and toss to coat. Divide among 4 dinner plates. Sprinkle each salad with goat cheese, almonds and ham, if using. Serve immediately.
Nutrition Facts : Calories 381.4, Fat 29.6, SaturatedFat 11, Cholesterol 33.6, Sodium 278.6, Carbohydrate 18.2, Fiber 4.4, Sugar 10.1, Protein 13.8
SPINACH SALAD WITH GRILLED PORK AND NECTARINES
a Cooking Light recipe. Use only the Peppercorn-flavored pork tenderloin. I added cucumber slices and diced scallions to the spinach salad and served as a main dish.
Provided by nanrichp
Categories One Dish Meal
Time 16m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Prepare grill.
- Cut the pork lengthwise through center of tenderloin, cutting to, but not through, other side (butterfly). Open halves, laying tenderloin flat. Place pork and nectarine halves, cut sides down on grill rack coated with cooking spray. Grill pork 5 minutes on each side or until a thermometer registers 160 degrees. Grill nectarine halves 4 minutes on each side or until thoroughly heated. Remove pork and nectarine halves from grill. Let pork rest 10 minutes.
- Cut nectariines halves into slices. Thinly slice pork. Combine spinach and vinaigrette in a large bowl; toss to gently coat.
- Arrange spinach salad on plates. Top each serving with pork, nectarines slices and cheese. Sprinkle with black perrer, if desired.
Nutrition Facts : Calories 471.1, Fat 16.8, SaturatedFat 6.5, Cholesterol 158.7, Sodium 337.3, Carbohydrate 26.8, Fiber 6, Sugar 16.6, Protein 54.8
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