Stone fruit salad

2 white or yellow peaches
2 nectarines (may substitute plums or apricots)
Salad greens (baby gem lettuces, arugula or mixed greens)
1/4 cup almonds, slivered
1/4 cup feta cheese, crumbled

Dressing
1 tablespoon champagne or rice vinegar
1 tablespoon honey
4 tablespoon extra virgin olive oil
Salt and pepper to taste

Make a vertical incision all the way around the peaches and nectarines. Often, if they are ripe, the two halves come apart with a slight twist. Remove the pit. Cut all the fruit into irregular shapes and sizes or perfectly symmetrical cubes. Whisk the dressing ingredients together in a bowl. Toss the dressing with the fruit, almonds and feta and serve on a bed of greens.

Makes 4 servings.


Nutritional values per serving

Calories: 107
Fat: 6 gm
Saturated Fat: 2 gm
Cholesterol: 8 mg
Carbohydrate: 12 gm
Fiber: 3 gm
Protein: 4 gm
Sodium: 105mg


Reprinted with permission from: Preston Maring, MD
Reviewed by: Sue Heikkinen, MS, RD, CDE
Last updated: November 15, 2006