After having a few cooler days here in Switzerland, it’s was back to warm weather and so my cravings for a light salad have returned. I whipped up this healthy recipe with left over ingredients we had in the fridge and it turned out amazing! The combination of the nectarine with the feta cheese and roasted walnuts is a winning trio and the other ingredients just boost the flavour of this salad even more. The quantities are for one portion so just double for a meal for two or increase depending on how many mouths you are feeding. ;)
1 1/2 cup watercress
1 ripe nectarine
1 small red onion
1 cup bow shaped or other pasta (when I can, I opt for gluten free pasta)
1/4 cup feta cheese
1/4 cup roasted walnuts
handful fresh basil chopped up
salt & pepper
Dressing: mix 1 teaspoon honey, 1/4 cup olive oil, 1 tablespoon balsamic vinaigrette.
Just toss all ingredients into a bowl, mix and drizzle the salad dressing on top. You can also use any other type of lettuce if you prefer. I currently have a particular affection for watercress (read why here) but the point is just to have tons of greens but keep it light. Bon appétit!
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