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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 37%
  • Fat: 5.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1g
  • Protein: 3.4g
  • Carbohydrate: 22.1g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 160mg
  • Calcium: 85mg

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. 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. 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.
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