With Labor Day approaching, I want to focus on some healthful dishes you can serve at your family barbecue or bring to a picnic or potluck.
 
Yesterday’s recipe for Grilled California Nectarine and Butter Lettuce Salad is one surefire hit, with grilled nectarines sharing the stage with chicken breast, green onions, pistachios and bacon. Today’s recipe is just as delicious, but you don’t have to grill the nectarines. You can prep the salad beforehand and add the dressing just before serving.

Prep time is 15 minutes, and all of the ingredients should be available at your local natural and organic food store.

Nectarine Melba Salad

Makes 6 servings

Salad

1 5-ounce bag mixed-greens salad
2 green onions, sliced
1 California nectarine, pitted and sliced
1/4 cup toasted, chopped pecans
1 cup fresh raspberries

Nectarine Vinaigrette

1/3 cup pureed or finely mashed California nectarine (about 1 small nectarine)
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/3 tablespoon honey
1/4 teaspoon salt
Freshly ground pepper to taste

  1. Place the mixed greens, onions, nectarine slices and pecans in a large salad bowl.
  2. Whisk together the dressing ingredients, and drizzle over the salad; toss well to coat.
  3. Top with raspberries, and toss very lightly.

Recipe and photo courtesy of the California Tree Fruit Agreement