Stone Fruit Salad
A vibrant Stone Fruit Salad that's kidney-friendly, featuring fresh fruits, crisp greens, and a tangy mint dressing.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salads
- Method: Non-Cook
- Cuisine: American
- Diet: Low Salt
Ingredients
Units
Scale
Dressing
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp honey
- 2 tbsp fresh chopped mint leaves
Salad
- 2 cups romaine lettuce, chopped
- 1 nectarine, pitted and sliced
- 1 red plum, pitted and sliced
- 1/4 cup cherries, pitted and halved
- 1/2 cup blue cheese
- 1/4 cup almonds, sliced
Instructions
- Make the dressing by combining olive oil, vinegar, honey and chopped mint leaves into a jar with a lid. Shake vigorously to combine.
- In a bowl, add the romaine, nectarine, plum, grapes, cherries and blue cheese and mix together.
- Pour the dressing onto the salad and toss together. Sprinkle lightly with almonds. Serve.
Find it online: https://www.renaldiethq.com/stone-fruit-salad/
