I am always happy this time of year to see stone fruits in abundance. I bought so many of them this week; I wanted to put them in a salad.
I started to make a honey-lime vinaigrette to toss with the salad, but then I remembered my favorite poppyseed dressing.
The dressing was absolutely perfect with this salad. I made this for lunch today and then I happily made it for dinner again tonight. I’m so glad that I have plenty of these fruits in the house, because I am already looking forward to having this again tomorrow.
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Stone Fruit Salad
Ingredients
- ▢2 handfuls of baby spinach
- ▢1 yellow peach
- ▢1 white nectarine
- ▢1 red plum
- ▢1 black plum
- ▢2 prune plums
- ▢Poppyseed dressing
Instructions
- Thinly slice or dice the fruit into bite size pieces. (The first time I made this salad, I sliced thinly and I diced the next time. I preferred the diced pieces.)
- Place the spinach in a bowl or on a large plate and top with the fruit. Gently toss to combine and then drizzle with dressing. Enjoy!
