Recipe Summary

Prep time: 25 mins
Cook time: 5 mins
Yield: 4 servings
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Garden Mesclun Salad with Stone Fruit, Almonds, and Stilton in a Citrus and Cranberry Vinaigrette

This recipe serves:  4
1 cup red leaf lettuce, washed and torn
1 cup mache, washed and separated
1 head radicchio, washed and chiffonade
2 apricots, washed, stone removed, and sliced
1 nectarine, washed, stone removed and sliced
1 peach, washed, stone removed, and sliced
1/4 cup dried sour cherries
1/4 cup almonds, chopped
1/2 cup citrus and cranberry infused vinegar
1 tablespoon fresh basil, chopped
1 teaspoon fresh rosemary, chopped
1 clove garlic, minced
1 teaspoon extra virgin olive oil
freshly ground black pepper, to taste
1/2 ounce silton cheese, shredded
Cooking Instructions
1: Cut the apricots, nectarines and peaches in eighths. Coarsely cut the dried cherries and toss in a bowl with the stone fruit.

2: In a small bowl add the thyme, garlic, orange juice citrus infused vinegar, black pepper and olive oil to marry. Set aside. Add the fruit and toss.

3: Toast almonds in a dry sauté pan over medium heat. Take care so you don't burn the nuts. Set aside.

4: Wash all of the lettuces, separate four large radicchio leaves, set aside and chop the remaining head of radicchio. In bowl toss the lettuces together. On [4] chilled salad plates, place a radicchio leaf in the center and center [4] cups of lettuce mix on top of the leaf. Surround the plates with the stone fruit. Drizzle the vinaigrette equally over each of the plates. Sprinkle the crumbles stilton cheese and almonds over the top and serve chilled. Enjoy!!!

Serving Size: 1/2 cup

Nutritional Information

Number of Servings: 4

Per Serving

  • Calories
  • 182
  • Carbohydrate
  • 32 g
  • Fat
  • 6 g
  • Fiber
  • 4 g
  • Protein
  • 4 g
  • Saturated Fat
  • 1 g
  • Sodium
  • 29 mg