Cranberry-Nectarine Salad

Since fall is upon us I thought a little cranberry goodness would be appropriate:

Cranberry-Nectarine Salad

Recipe By : Donna Tanner, Alexander, Arkansas, Southern Living , SEPTEMBER 2008
Serving Size : 0 Preparation Time:
Categories :


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces Oriental-flavored ramen noodle soup mix
1/2 cup dried cranberries
1 cup hot water
1/3 cup canola oil
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
10 ounces gourmet mixed salad greens -- thoroughly washed
3 large nectarines -- peeled and cut in wedges
1/2 cup coarsely chopped walnuts
4 ounces crumbled feta cheese

1. Preheat oven to 350°. Reserve flavor packet from soup mix. Crumble
noodles, and place in a single layer in a shallow pan.

2. Bake at 350° for 5 to 6 minutes or until toasted, stirring occasionally.
Cool completely in pan on a wire rack (about 15 minutes).

3. Place cranberries in a small bowl; add 1 cup hot water. Let stand 5
minutes; drain.

4. Whisk together reserved flavor packet, canola oil, and next 4 ingredients
in a large bowl. Add ramen noodles, cranberries, gourmet greens, and next 3
ingredients, tossing gently to coat. Serve immediately.

Nutrition (calculated from recipe ingredients)
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Calories: 2433
Calories From Fat: 1216
Total Fat: 139.6g
Cholesterol: 100.9mg
Sodium: 1898mg
Potassium: 769.1mg
Carbohydrates: 289g
Fiber: 23.4g
Sugar: 24.6g
Protein: 26.1g