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Baby Kale and Nectarine Salad

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From good friend & skilled cook Joanna Beaulieu, this fresh salad takes advantage of late spring’s bounty. Baby Kale leaves are milder in texture and flavor than their mature counterpart.

  • 6 cups baby kale leaves
  • 1 1/2 cups thinly sliced fresh nectarines
  • ¼ cup chopped red onion
Dressing:
  • 2 T raspberry vinegar
  • 1/3 cup fruity olive oil
  • 1 tsp sugar
  • 1 tsp Dijon mustard

Whisk dressing ingredients together well or shake in a jar till well blended.

In a salad bowl, combine baby kale leaves with nectarines and the chopped onion. Add dressing to taste and chop well. Serve immediately.

 

 

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Whisk dressing ingredients together well or shake in a jar till well blended.

In a salad bowl, combine baby kale leaves with nectarines and the chopped onion. Add dressing to taste and chop well. Serve immediately.

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive