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Nutrition Facts
Serving Size 191 g
(Approx. 8 Servings)
Amount Per Serving
Calories 120 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 20 mg 1%
Total Carbohydrate 23 g 8%
Dietary Fiber 3 g 12%
Sugars 18 g
Protein 3 g
Vitamin A 20% • Iron 2%
Vitamin C 50% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Stone Fruit Salad with Goat Cheese & Almonds

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Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1/4 cup(s) Hill Country Fare Sliced Almonds
2 Tbsp H-E-B Sugar
3 lemon, juiced
2 peach
3 plums
2 nectarine
1 small mango
1/4 cup(s) H-E-B Crumbled Goat Cheese
5 Oz H-E-B Baby Spring Mix
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Instructions

1
Place a sheet of foil on the counter next to the stovetop.
2
Heat a heavy-bottom skillet over medium heat for 2 minutes.
3
Add almonds and sugar and stir constantly until the sugar melts and almonds turn golden.
4
Quickly remove from heat and spread on the foil to cool.
5
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.
6
Immediately dip slices into lemon juice to prevent browning, then drain into another bowl.
7
Slice plums and nectarines with skin into wedges, dip in the lemon juice, and drain into the other bowl. Set aside.
8
For the mango, peel and slice it, removing the stone.
9
To prepare the salad, spread spring mix on a large platter or heap in a salad bowl. Add fruit slices and toss gently.
10
Top with crumbled goat cheese and glazed almonds and serve.

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