Stone Fruit Salad
Try this Stone Fruit Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup sugar
- pinch of salt
- 1/4 cup milk
- 1/2 teaspoon dry mustard
- 3/4 cup mayo
- 2 tablespoons poppyseeds
- 2 handfuls baby spinach i made this with spring mix lettuces once, however i much preferred the spinach
- 1 yellow peach
- 1 white nectarine
- 1 red plum
- 1 black plum
- 2 prune plums
- poppyseed dressing:
- 3 tablespoons white balsamic vinegar white wine vinegar works as well
- Carbohydrate 29.2866950189661 g
- Cholesterol 25.9320000219216 mg
- Fat 34.3283500257272 g
- Fiber 1.83727499842644 g
- Protein 3.66627500148765 g
- Saturated Fat 5.29084100412641 g
- Serving Size 1 1 Serving (170g)
- Sodium 7700.90727059189 mg
- Sugar 27.4494200205397 g
- Trans Fat 1.67285600121426 g
- Calories 433 calories
Thinly slice or dice the fruit into bite size pieces. The first time I made this salad, I sliced thinly and I diced the next time. I preferred the diced pieces. Place the spinach in a bowl or on a large plate and top with the fruit. Gently toss to combine and then drizzle with dressing. Enjoy! Poppyseed Salad Dressing: Whisk the mayo and milk together until smooth. Add the rest of the ingredients and whisk well. Pour into a glass bottle or jar and store in the refrigerator. Shake well before using.
