Stone Fruit Salad with Toasted Almonds
(Salad)

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

DIRECTIONS

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.

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.

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

With a dressing of almond oil and a white wine reduction, plus a topping of tangy goat cheese, this recipe brings some added elegance to the everyday fruit salad. Almond oil adds subtle nutty flavor to the dressing. You can use olive oil, if you prefer. It makes a nice light lunch or dinner starter on its own, but you can top with sliced chicken breast to make it more substantial. Either way, serve with chilled glasses of the wine you used in the dressing.

Recipe from Cooking Light, JULY 2005.