Nectarine and Watercress Salad with Tarragon-Raspberry Dressing
Nectarine and Watercress Salad with Tarragon-Raspberry Dressing might be just the side dish you are searching for. This recipe makes 4 servings with 180 calories, 3g of protein, and 12g of fat each. For $1.69 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is brought to you by Vegetarian Times. Head to the store and pick up cherry tomatoes, ground pepper, raspberry vinegar, and a few other things to make it today. 204 people found this recipe to be tasty and satisfying. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is tremendous. Similar recipes include Grilled Nectarine And Watercress Salad, Tarragon! Honey Dijon and Tarragon Salad Dressing, and Nectarine And Goat Cheese Salad With Beet Dressing.
Servings: 4
Ingredients:
8 cherry tomatoes, halved (1 cup)
½ small cucumber, halved and sliced
2 tsp. fresh tarragon leaves
¼ tsp. ground black pepper
1 large nectarine, cut into chunks
2 nectarines, halved and cut into ½-inch-thick slices
2 Tbs. olive oil
¼ cup chopped toasted pecans, for sprinkling
¼ cup raspberry vinegar
½ tsp. salt
2 small shallots, cut into thin rings
4 cups watercress leaves and small, tender stems
Equipment:
bowl
blender
Cooking instruction summary:
1. To make Dressing: pour vinegar over shallots in small bowl; let stand 10 minutes.2. Place nectarine, oil, tarragon, salt, and pepper in blender. Drain vinegar into blender; reserve shallots. Purée nectarine-vinegar mixture in blender until smooth; season with salt and pepper, if desired.3. To make Salad: Toss together watercress, nectarines, tomatoes, cucumber, and reserved shallots in large bowl. Drizzle with Dressing, and toss to coat. Sprinkle with pecans.
Step by step:
1. To make Dressing: pour vinegar over shallots in small bowl; let stand 10 minutes.
2. Place nectarine, oil, tarragon, salt, and pepper in blender.
3. Drain vinegar into blender; reserve shallots. Purée nectarine-vinegar mixture in blender until smooth; season with salt and pepper, if desired.
4. To make Salad: Toss together watercress, nectarines, tomatoes, cucumber, and reserved shallots in large bowl.
5. Drizzle with Dressing, and toss to coat. Sprinkle with pecans.
Nutrition Information:
covered percent of daily need
