Stone Fruit-Cucumber Salad with Raspberry Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
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.
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