"Seeley Farms" Kale, Spinach and Stone Fruit Salad with Pomegranate Vinaigrette

Serves: Total Time:
4 15 min


  1. Combine nectarine slices, peach slices, plum slices, plum slices, spinach, kale, ricotta salata in a large bowl.
  2. Combine basil, mint and lemon juice, with Cindy's Kitchen Pomegranate Vinaigrette.
  3. To serve, pour Pomegranate Vinaigrette over salad, and toss.
Cindys Note

Randy Weed
Executive Chef

Before becoming Executive Chef at Plum Market, Randy worked with acclaimed chef Michael Symon.

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  • 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
Pomegranate Vinaigrette (Oil Free)  Image

This recipe was made using Pomegranate Vinaigrette (Oil Free) .

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