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.
Stone Fruit Salad
Yield: 2-3 servings
(printable salad and dressing recipe)
2 handfuls of baby spinach, I made this with spring mix lettuces once, however I much preferred the spinach
1 yellow peach
1 white nectarine
1 red plum
1 black plum
2 prune plums
Poppyseed dressing – recipe below
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!
Poppyseed Salad Dressing – recipe from My Tiny Oven
(printable dressing recipe)
3/4 cup mayo
1/4 cup milk
1/4 cup sugar
3 tablespoons white balsamic vinegar, white wine vinegar works as well
2 tablespoons poppyseeds
1/2 teaspoon dry mustard
pinch of salt
Whisk the mayo and milk together until smooth. Add the rest of the ingredients and whisk well. Pour into a glass bottle or jar and store in the refrigerator. Shake well before using.