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30 Days of Cooking Light– Day 3. Stone Fruit Salad with Toasted Almonds

July 20, 2011

You can find the recipe here. (There’s also a picture!)

Sorry! No pictures! I had to act quickly to make this one happen 🙂

I had this delicious salad planned for dinner when we got an unexpected invitation to  a cook out. I quickly changed the plans to lunch and adjusted my serving size to “one”.

I modified the recipe by using a bottled vinaigrette…my cleaning lady was in the kitchen and I was already feeling guilty for chopping all of the fruits required.

This salad is incredible! I made the full recipe last year while cherries and peaches were in season and was so impressed that the brilliant summer flavors. The one thing that you should not take a short cut on is toasting the almonds. That brings out the full flavor of the nuts and adds tremendously to the flavor. I just throw them in a dry skillet on med heat and shake occasionally until they release an aromatic smell and brown slightly. You have to watch them…they go from perfect to “burnt” in the blink of an eye.

I added sliced rotisserie chicken breast to this salad to make it an entree.

The kids enjoyed chopped cherries, nectarines,  and peaches with sliced chicken and some leftover pasta with asparagus and lemon cream sauce. I added just a splash of cream to the pasta to moisten and to dilute the lemon flavor for Morgan. It was a fantastic lunch!

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