Nectarine and Field Green Salad
Serve with any grilled meat or poultry.

Servings: 5

• 5 cups mixed field salad greens
• 2 1/2 cups thinly sliced nectarines (about 2)


2 tablespoons red wine vinegar
1 tablespoons minced shallots
1 tablespoons walnut oil
1 tablespoon honey
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine all dressing ingredients, stirring with a whisk. (Can store in refrigerator for up to 1 week.)

Place greens and nectarines in a large bowl. Drizzle with vinaigrette; toss gently to coat.

Per Serving (excluding unknown items): 88 Calories; 3g Fat (28.9% calories from fat); trace Saturated Fat; 2g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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