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Arugula Salad with Nectarines & Fresh Raspberry Vinaigrette

Featured in our 2018 Easter Guide
Scott Phillips

Servings: six.

Substituting peaches for the nectarines also makes a delicious salad. You may have some leftover dressing, but it’s delicious on other tossed green salads.


  • 1 small shallot, minced
  • 3 Tbs. raspberry vinegar
  • 1/2 tsp. grated orange zest
  • 1 Tbs. fresh orange juice
  • Kosher salt
  • 2 ripe nectarines
  • 6 Tbs. extra-virgin olive oil
  • Freshly ground black pepper to taste
  • 2/3 cup fresh raspberries
  • 1/2 lb. baby arugula or 1 lb. arugula (about 4 small bunches), stems trimmed, thoroughly washed, dried, and torn into bite-size pieces (to yield about 8 cups, loosely packed)

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 250
  • Carbohydrates (g): 10
  • Fiber (g): 2
  • Protein (g): 1


  • Combine the minced shallot with the raspberry vinegar, the orange zest, half the orange juice, and a pinch of salt. Set aside. Halve the nectarines, remove the pits, and then slice the halves into 1/4-inch wedges; toss them with the remaining orange juice and set aside. Gradually whisk the olive oil into the shallot and vinegar mixture and add a few grinds of black pepper. In a small bowl, very lightly mash the raspberries, allowing them to keep some of their original shape and then stir them gently into the vinaigrette. Just before serving, put the arugula in a large bowl and toss with half the dressing to coat the leaves lightly. Toss the nectarines in 1 Tbs. of the vinaigrette. Arrange the arrugula on a platter or individual serving dishes, topping the greens with the nectarine slices. Drizzle with a bit more dressing and serve.


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