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Stone Fruit-Cucumber Salad with Raspberry Vinaigrette

Yield 4 servings
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.

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)

Nutrition 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

How to Make It

  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.