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 H-E-B
Recipes
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8 Servings Prep Time: 30 Minutes Cook Time: 10 Minutes |
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recipe categories / salads / fruit and vegetable  Stone Fruit Salad with Goat Cheese and Glazed Almonds Courtesy of My H-E-B Texas Life Magazine Ingredients: 1/4 cup sliced almonds 2 tablespoons H-E-B Sugar Juice of 3 lemons 2 peaches 3 plums 2 nectarines 1 small mango (optional) 1/4 cup H-E-B Crumbled Goat Cheese 1 bag (5 oz.) H-E-B Baby Spring Mix Directions: 1 Place a sheet of foil on the counter next to the stovetop. Heat a heavy-bottom skillet over medium heat for 2 minutes. Add almonds and sugar and stir constantly until the sugar melts and almonds turn golden. Quickly remove from heat and spread on the foil to cool. 2 Peel peaches with a paring knife and dip in lemon juice to prevent browning. Then cut into thin slices, removing and discarding the peach stone. Immediately dip slices into lemon juice to prevent browning and drain into another bowl. Slice the plums and nectarines with skin into wedges, dip in the lemon juice, and drain into the other bowl. Set aside. If using the mango, peel and slice it, removing the stone. 3 To prepare the salad, spread spring mix on a large platter or heap in a salad bowl. Add fruit slices and toss gently. Top with crumbled goat cheese and glazed almonds and serve. NUTRITION FACTS PER SERVING (1 CUP): Calories 140, total fat 2.5 g, saturated fat 0.5 g, cholesterol 5 mg, sodium 25 mg, total carbohydrates 29 g, dietary fiber 2 g, sugars 14 g, protein 3 g |
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