Stone Fruit Salad
Nutrition Facts
8 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
130 |
|
| % Daily Value* | ||
| Total Fat 2g | 2% | |
| Saturated Fat 1g | 5% | |
| Cholesterol 5mg | 1% | |
| Sodium 15mg | 1% | |
| Total Carbohydrate 27g | 10% | |
| Dietary Fiber 4g | 14% | |
| Sugars 20g | ||
| Includes Added Sugars 0g | 20% | |
| Protein 2g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 32mg | 2% | |
| Iron 1mg | 4% | |
| Potassium 280mg | 6% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 3 each White Nectarines, pits removed, thin wedges
- 3 each Apricots, pits removed, thin wedges
- 1 cup Red Grapes, halved
- 1 cup Blackberries
- 1/2 pint Blueberries
- Roasted Peaches -- ---
- 2 each Peaches, halved, pits removed
- 1 tbsp Butter, melted
- 1 tsp Lemon Juice
- 1/2 tsp Ginger Powder
- 2 tsp Maple Syrup
- Mint Ginger Dressing -- ---
- 2 tbsp Ginger, Fresh, grated
- 1/4 cup Mint, sliced thinly
- 1/4 cup Maple Syrup
- 2 each Limes Juiced
- 1/2 tsp Cinnamon
- 2 tsp Vanilla Extract
- Garnish -- Mint Leaves
Method of Preparation
Step 1
Preheat the oven to 375°F. Cover a sheet pan with parchment paper.
Arrange the peaches, cut side up, on the sheet pan.
Step 2
Combine the butter, lemon juice, ginger powder, and maple syrup.
Drizzle over the peaches.
Roast for 25-30 minutes or until tender. Slightly cool and cut into wedges.
Step 3
In a bowl combine all the dressing ingredients and whisk together.
Step 4
In a large bowl toss the nectarines, apricots, grapes, and dressing.
Step 5
Assemble salad on a platter or serving bowl, arrange the roasted peaches, berries, and mint on top.
