Santa Fe Nectarine Salad

As sophisticated as it is pretty, this classy fruit salad with Southwestern flavors is perfect for a summer lunch with friends.

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  • prep time 15 min
  • total time
  • ingredients 11
  • servings 6
 

Ingredients

Dressing

1/2
cup peach preserves
1/4
cup lime juice
2
tablespoons oil
1/4
teaspoon ground ginger
1/4
teaspoon salt

Salad

2
cups purchased finely shredded coleslaw blend (from 16-oz. pkg.)
2
cups purchased torn mixed romaine and leaf lettuce (from 10-oz. pkg.)
2
medium nectarines or peaches, pitted, thinly sliced
1
cup seedless red grapes
1
to 2 jalapeño chiles, finely chopped, if desired
2
tablespoons chopped fresh cilantro, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine all dressing ingredients; mix well.
  • 2 In large bowl, combine all salad ingredients. Just before serving, add dressing; toss gently to mix.
  • 1 In small bowl, combine all dressing ingredients; mix well.
  • 2 In large bowl, combine all salad ingredients. Just before serving, add dressing; toss gently to mix.

EXPERT TIPS

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Expert Tips

Look for nectarines that are bright golden yellow with generous blushes of red. Ripe fruit will be slightly soft to the touch and fragrant. Nectarines will ripen at room temperature and should be refrigerated and used within 5 days.

Make the dressing up to 24 hours ahead of time and refrigerate until you toss the salad.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
175
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
115mg
115%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
23g
23%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
38%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.