Santa Fe Nectarine Salad

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.

Prep Time

15

Minutes

Total Time

00

Minutes

Makes

6

(1-cup)

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 jalapeƱo chiles, finely chopped, if desired
2
tablespoons chopped fresh cilantro, if desired
  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.
Makes 6 (1-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
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-Ahead Tip
Make the dressing up to 24 hours ahead of time and refrigerate until you toss the salad.

Nutrition Information:

1 Serving (1 Cup)
  • Calories 175
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 115mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 2g,
    • Sugars 23g),
  • Protein 1g;
Percent Daily Value*:
    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.