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SUMMER NECTAR SALAD
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Recipe Provided By

Simple Salad Recipe Contest Third Place Winner

Ingredients

  • 1.000 1
    10 oz package Ready Pac Baby Spinach
  • 1.000 1
    Ripe California Avocado, diced
  • 1.000 1
    Ripe nectarine, diced
  • 0.250 ¼ cup
    Vidalia onion, shaved thin
  • 0.250 ¼ cup
    cooked, crumbled bacon (optional, but worth every calorie!)
  • 0.000

    Vinaigrette:

  • 1.000 1
    pinch fresh minced garlic
  • 3.000 3 Tbsp.
    aged balsamic vinegar
  • 1.000 1 Tbsp.
    Dijon-style mustard
  • 2.000 2 Tbsp.
    extra virgin olive oil
  • 1.000 1 Tbsp.
    canola oil

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Instructions

  1. Place vinaigrette ingredients together in a small jar. Shake vigorously to emulsify.
  2. Just before serving, pour vinaigrette over salad and toss gently. Garnish with fresh edible nasturtiums, if available. Enjoy!

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 

Nutrition information per serving

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