Stone Fruit Salad with Toasted Almonds

Almond oil adds subtle nutty flavor to the dressing. You can use olive oil, if you prefer.

Yield: 6 servings (serving size: 1 1/4 cups salad, 2 teaspoons cheese, and 1 teaspoon almonds)

Ingredients

• 1  cup  riesling or other sweet white wine
• 1  tablespoon  white wine vinegar
• 1  tablespoon  almond oil
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 8  cups  mixed salad greens
• 3  plums, sliced
• 2  peaches, peeled and sliced
• 2  nectarines, peeled and sliced
• 2  apricots, peeled and sliced
• 3/4  cup  pitted fresh cherries, halved
• 1/4  cup  (2 ounces) crumbled goat cheese
• 2  tablespoons  sliced almonds, toasted

Preparation

Heat wine in a medium saucepan over medium-high heat until reduced to 2 tablespoons (about 10 minutes). Remove from heat, and stir in vinegar, oil, salt, and pepper.
To serve salad, toss salad greens and fruit with dressing. Sprinkle with goat cheese and sliced almonds. Serve immediately.

Nutritional Information

Calories:146 (39% from fat)

Fat:6.8g (sat 2.3g,mono 2.9g,poly 0.8g)

Protein:4.2g

Carbohydrate:19.6g

Fiber:3g

Cholesterol:7mg

Iron:0.8mg

Sodium:152mg

Calcium:51mg

Source: Joanne Weir, Cooking Light, JULY 2005

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