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.

By Lisë Stern
Recipe by Cooking Light June 2008

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Recipe Summary

Yield:
4 servings
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
142 calories; calories from fat 37%; fat 5.9g; saturated fat 0.8g; mono fat 3.9g; poly fat 1g; protein 3.4g; carbohydrates 22.1g; fiber 4.2g; iron 1.5mg; sodium 160mg; calcium 85mg.
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