Stone Fruit Salad with Toasted Almonds

| February 19, 2015

Stone Fruit Salad with Toasted Almonds

Enjoy a refreshing supply of fiber and anti-oxidants from this vibrant assortment of fruits with almonds, lavishly dressed over mixed salad greens!


  • 1 cup Riesling or other sweet white wine
  • 1 T white wine vinegar
  • 1 T almond oil
  • 1/8 tsp. 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 oz.) crumbled goat cheese (optional)
  • 2 T sliced almonds, toasted


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

Yields 4 Servings

Nutrition information per serving: Calories 255; Total Fat 8g; Saturated Fat 1g; Carbohydrate 34g; Fiber 8g; Protein 6g; Sodium 234mg

Recipe adapted from Joanne Weir, Cooking Light Magazine; July, 2005