Hi all– Last week we had a big eating weekend. Out for Chinese, then out again for Lebanese food the next night. Spaghetti with friends and a big shower brunch. Ugh. So Sunday night Larry suggested, “How about salad dinners this week?” Sounds good to me. Quick and cool is always good in August. Here’s Monday night’s dinner…
NECTARINE BLUEBERRY AND CRISPY HAM SALAD
1 cup ham, cut to small pieces
2 tab. olive oil
4 nectarines, cut to polite little pieces
1 cup blueberries
1 can cannellini (small white) beans, drained & rinsed
1/2 head red leaf lettuce
2 cups baby arugula
Dressing:
1/2 cup olive oil
1/4 cup tarragon vinegar
1 tsp. seedy brown mustard
1 tab. apricot preserves
1 tab. sugar
salt & fresh pepper to taste
Drop the ham bits into a hot pan with the olive oil and cook until they crisp around the edges. Layer the lettuce, arugula, cannellini beans, nectarines, blueberries and then the ham on a large platter.
Shake together the dressing ingredients in a jar with a tight lid until it’s well blended. Pour over the salad just before you set it on the table.
Light summer supper. Hope you enjoy it!
The Thankful Heart 
Oh this is just the kind of salads I love! I like the apricot preserves in the dressing, what a wonderful idea!
Just gorgeous salad Rhonda, I love a salad that has so many interesting and delicious ingredients and especially incorporating fruit. Your photo is just lovely too!
Today, I made this divine salad of yours, RHonda & it tasted divine!!!!: xxxx 😃