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Stone Fruit-Cucumber Salad with Raspberry Vinaigrette

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.

Cooking Light JUNE 2008

  • Yield: 4 servings


  • 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)


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.

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

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Stone Fruit-Cucumber Salad with Raspberry Vinaigrette recipe