LernerCohen Healthcare
Recipe of the Month
September 2009
Stone Fruit Salad with Toasted Almonds

You may use olive oil instead of almond oil if you prefer.

Ingredients: 
1 C Riesling or other sweet white wine
1 T white wine vinegar
1 T almond oil
¼ t salt
1/8 t black pepper
8 C mixed salad greens
3 plums, sliced
2 peaches, peeled and sliced
2 nectarines, peeled and sliced
2 apricots, peeled and sliced
¾ C pitted fresh cherries, halved
¼ C (2oz) crumbled goat cheese
2 T sliced almonds, toasted

Instructions:

    1. 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.
    2. Toss salad greens and fruit with dressing
    3. Sprinkle with goat cheese and sliced almonds.  Serve immediately.  Serves 6.

Nutrition Information:
Serving Size: 1 ¼ C salad, 2 t cheese, 1 t almonds
Calories:  146
Carbohydrates: 19.6 grams
Fiber:  3 grams
Protein:  4.2 grams
Total Fat:  6.8 grams
Saturated Fat:  2.3 grams
Cholesterol:  7 milligrams
Sodium:  152 milligrams

Courtesy of Natalie von Suskil, MS, RD