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Stone Fruit Salad with Goat Cheese & Almonds

My H-E-B Texas Life Magazine, June 2010


Quick and easy

Quick and easy

Quick and easy

Prep Time:

30 minutes

Cook Time:

10 mintutes


8 servings


1/4  c.  sliced almonds

2  Tbsp.  H-E-B Sugar

•  juice of 3 lemons

2  peaches

3  plums

2  nectarines

1  small mango (optional)

1/4  c.  H-E-B Crumbled Goat Cheese

1  bag (5 oz.)  H-E-B Baby Spring Mix


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.

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, then drain into another bowl. Slice 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.

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.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine, June 2010

Overall Rating