Stone Fruit-Cucumber Salad with Raspberry Vinaigrette

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.