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Minted Pasta Salad



Mixed Green Salad
12 C Assorted Salad Greens -- to 14 C, Boston, red
-- leaf, romaine, etc.
2 Nectarines -- slic in wedges
1/3 C Walnuts -- toasted, *
Balsamic Vinaigrette:
2/3 C Olive Oil
2 Tbsp Balsamic Vinegar
1/4 C Orange Juice
1 Tbsp Dijon Mustard
1 Clove Garlic -- mashed
1/4 Tsp Salt
Black Pepper -- to taste


A colorful array of greenery tossed with a savory balsamic vinaigrette.
Whenever nectarines are available, especially during the summer season, I slice up 2 of the succulent fruits and add them to the salad. They lend a delightfully refreshing touch. This recipe won 1st prize in a salad contest run by a Boston area newspaper.
1. Choose at least three of the varied salad greens - I usually select Boston and red leaf as my base and add two other types for their color and flavor.
2. Wash the greens, pat dry, and pile them into a large salad bowl. Adorn the greenery with the fruit and toasted walnuts.
3. Beat together the oil, vinegar, orange juice, mustard, garlic, salt, and pepper in a bowl.
4. Pour the dressing over the greenery and toss well to coat evenly. Present at once.
6 portions













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