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Submitted by: Rita Miller from Lincolnwood, IL
Originally shared on the web 10/06/2017

1/4 c. balsamic vinegar
1 T. Dijon mustard
1 T. honey
1/4 t. salt
1/2 t. pepper
2 T. extra-virgin olive oil
1/4 lb. fresh arugula, torn
2 ripe nectarines, halved, pitted and sliced
1/4 c. chopped walnuts
1/2 c. crumbled reduced-fat feta cheese

Combine vinegar, mustard, honey, salt and pepper in a shaker jar. Add oil; shake until blended. Divide arugula among 4 salad plates; arrange nectarine slices over arugula. Sprinkle with walnuts and cheese; drizzle with salad dressing. Makes 4 servings.

Nutrition Per Serving: 155 calories, 11g fat, 3g sat fat, 11mg cholesterol, 254mg sodium, 12g carbohydrate, 2g fiber, 10 sugars, 4g protein Exchanges: ½ high fat meat; ½ fruit; 1½ fat