Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Feta cheese, crumbled 1 lg Cucumber, peeled
3 tb Red-wine vinegar 6 c Torn chicory leaves
1/4 ts Ground black pepper 1 c Fresh blueberries
1/3 c Olive oil 2 tb Chopped pistachios or sliced
1 lb (3 medium-size) ripe -natural almonds, toasted
-nectarines

1. To prepare vinaigrette, in medium-size bowl, with fork, crush
cheese with vinegar and pepper until well mixed. Gradually stir in
oil until slightly thickened. Cover; refrigerate while preparing
salad.

2. Cut nectarines in half. Remove and discard pits. Cut halves into
wedge-shaped slices. Halve cucumber lengthwise. Scoop out and discard
seeds. Cut cucumber halves across into slices.

3. Line 6 serving plates with chicory leaves. Arrange nectarines and
cucumber slices over chicory. Divide blueberries and pistachios among
plates. Drizzle some of the vinaigrette on top of each serving. Serve
immediately. Pass remaining vinaigrette.

Nutrition information per serving-protein: 8 grams; fat: 18 grams;
carbohydrate: 24 grams; riber: 4 grams; sodium: 295 milligrams;
cholesterol,. 17 milligrams; calories: 271. IA

Country Living/July/94 Scanned fixed by DP GG

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