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SUMMER STONE FRUIT SALAD

SUMMER STONE FRUIT SALAD

SUMMER STONE FRUIT SALAD
 
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 3-4 servings
Ingredients
  • 4½ - 5 cups of pitted and sliced stone fruit (I used a peach, nectarine, two plums, two apricots and 2 pluots)
  • ¼ cup microgreens
  • ¼ cup pecans, chopped
  • ⅛ cup mint
  • ⅛ cup feta
  • jalapeno & prosecco vinaigrette
Instructions
  1. Preheat oven 350 degrees. Spread chopped pecans across a baking pan and until golden brown, stirring often. Take out of the oven after 6-10 minutes. Let cool.
  2. Combine sliced fruits in a serving bowl. Add feta, toasted pecans, microgreens and mint. Pour on vinaigrette and lightly toss to combine. Cover and chill in the fridge.

 

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Posted on

August 3, 2016

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