"Seeley Farms" Kale, Spinach and Stone Fruit Salad with Pomegranate Vinaigrette
| Serves: | Total Time: |
|---|---|
| 4 | 15 min |
Directions
- Combine nectarine slices, peach slices, plum slices, plum slices, spinach, kale, ricotta salata in a large bowl.
- Combine basil, mint and lemon juice, with Cindy's Kitchen Pomegranate Vinaigrette.
- To serve, pour Pomegranate Vinaigrette over salad, and toss.
Randy Weed
Executive Chef
Before becoming Executive Chef at Plum Market, Randy worked with acclaimed chef Michael Symon.
Ingredients
- Nectarines, sliced thin
- Donut Peaches, sliced thin
- Plums, sliced thin
- Baby Spinach
- Kale, stem removed, chiffonade cut
- Silvered Almonds, toasted
- Ricotta Salata, grated
- Basil, chiffonade & chopped
- Mint, chiffonade & chopped
- Cindy's Kitchen Pomegranate Vinaigrette
This recipe was made using Pomegranate Vinaigrette (Oil Free) .