Stone Fruit-Cucumber Salad with Raspberry Vinaigrette

Cooking the fruit over medium heat enhances its sweetness without rendering it too soft. Thin-skinned pickling cucumbers require no peeling. Raspberry jam provides body and sweetness to the vinaigrette. If it's too thick to whisk, microwave at HIGH for five to 10 seconds.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 142
Caloriesfromfat 37 %
Fat 5.9 g
Satfat 0.8 g
Monofat 3.9 g
Polyfat 1 g
Protein 3.4 g
Carbohydrate 22.1 g
Fiber 4.2 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 160 mg
Calcium 85 mg

Ingredients

Cooking spray
2 peaches, pitted and each cut into 8 slices
2 plums, pitted and each cut into 8 slices
2 tablespoons seedless raspberry jam
2 tablespoons balsamic vinegar
1 1/2 tablespoons extravirgin olive oil
1/4 teaspoon salt
4 cups gourmet salad greens
4 cups torn romaine
1 1/4 cups thinly sliced pickling cucumber (about 2)
Freshly ground black pepper (optional)

Preparation

1. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add peach and plum slices to pan; cook 3 minutes on each side or until browned.

2. Combine jam, vinegar, oil, and salt; stir with a whisk until smooth. Combine 1/4 cup jam mixture, salad greens, and romaine in a large bowl; toss well to coat. Place 2 cups greens mixture on each of 4 plates. Arrange 4 peach slices, 4 plum slices, and about 1/3 cup cucumber on each serving. Drizzle remaining vinaigrette evenly over salads; sprinkle with pepper, if desired. Serve immediately.

Note:

Lisë Stern,

June 2008