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Santa Fe Nectarine Salad

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  • Prep 15 min
  • Total 0 min
  • Servings 6
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As sophisticated as it is pretty, this classy fruit salad with Southwestern flavors is perfect for a summer lunch with friends.
Updated May 7, 2010
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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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Make the dressing up to 24 hours ahead of time and refrigerate until you toss the salad.

Nutrition

175 Calories, 5g Total Fat, 1g Protein, 31g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
175
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
115mg
5%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
8%
Sugars
23g
Protein
1g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
38%
38%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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