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Fruit Salad with Toasted Almonds (Stage 4)

Add 4-6 ounces of your favorite meat/fish/tofu protein choices to make a balanced entrée. Almond oil adds subtle nutty flavor to the dressing. You can use olive oil, if you prefer.

INGREDIENTS:
  • - 1 cup riesling or other sweet white wine
  • - 1 tablespoon white wine vinegar
  • - 1 tablespoon almond oil
  • - 1/4 teaspoon salt
  • - 1/8 teaspoon black pepper
  • - 8 cups mixed salad greens
  • - 2 plums, sliced
  • - 1 peaches, peeled and sliced
  • - 1 nectarines, peeled and sliced
  • - 1/4 cup (2 ounces) crumbled, soft goat cheese
  • - 4 tablespoons sliced almonds, toasted

Heat wine in a medium saucepan over medium-high heat until reduced to 2 tablespoons (about 10 minutes). Remove from heat, and stir in vinegar, oil, salt, and pepper.

To serve salad, toss salad greens and fruit with dressing, divide it into 4 plates. Sprinkle each serving with goat cheese (.5 oz /serving), and sliced almonds (1 Tablespoon per serving). Serve immediately.

Calories 220; Carbohydrates 17g; Fat 11g; Protein 7g; Recipe Yield 4 servings

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