I took this salad, from the September 2008 issue of Southern Living, to a Labor Day BBQ today. It was a huge hit, and SO easy. I threw in a few blueberries that I had in the fridge to add to the fruit, and it was great.
Definitely give it a try before all of the end of summer nectarines are gone!
Cranberry Nectarine Salad
Ingredients
1 (3-oz.) package Oriental-flavored ramen noodle soup mix
1/2 cup dried cranberries
1 cup hot water
1/3 cup canola oil
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 (10-oz.) package gourmet mixed salad greens, thoroughly washed
3 large nectarines, peeled and cut in wedges
1/2 cup coarsely chopped walnuts
1 (4-oz.) package crumbled feta cheese
Preheat oven to 350°. Reserve flavor packet from soup mix. Crumble noodles, and place in a single layer in a shallow pan. Bake at 350° for 5 to 6 minutes or until toasted, stirring occasionally. Cool completely in pan on a wire rack (about 15 minutes). Place cranberries in a small bowl; add 1 cup hot water. Let stand 5 minutes; drain. Whisk together reserved flavor packet, canola oil, and next 4 ingredients in a large bowl. Add ramen noodles, cranberries, gourmet greens, and next 3 ingredients, tossing gently to coat. Serve immediately.
1 comment:
Souther Living has really ramped up their recipes recently. I think they went through a little Tex-Mex obsession but they are a little more varied these days and I am enjoying it! -LG
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