Mache, Goat Cheese, Tomato and Plum Salad
Serves 4
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Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
1557 calories
56 g
7 g
150 g
7 g
15 g
767 g
104 g
47 g
0 g
132 g
Nutrition Facts
Serving Size
767g
Servings
4
Amount Per Serving
Calories 1557
Calories from Fat 1326
% Daily Value *
Total Fat 150g
231%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 35g
Monounsaturated Fat 97g
Cholesterol 7mg
2%
Sodium 104mg
4%
Total Carbohydrates 56g
19%
Dietary Fiber 8g
31%
Sugars 47g
Protein 7g
Vitamin A
106%
Vitamin C
112%
Calcium
13%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 ounces Mache
  2. 4 tablespoons soft goat cheese, crumbled
  3. 8 cherry tomatoes, cut in half
  4. 2 Summeripe® plums, sliced thin
  5. 8 tablespoons baked plum vinagrette
Baked Plum Vinaigrette
  1. 2 pounds Summeripe® plums
  2. 2 tablespoons honey
  3. 3 tablespoons olive oil
  4. 3 tablespoons lemon juice
  5. 1 tablespoon fresh thyme
  6. 1 teaspoon fresh cracked pepper
  7. 1 teaspoon Dijon mustard
  8. 2 teaspoons honey
  9. 1/4 cup red wine vinegar
  10. 1/4 cup cider vinegar
  11. Dash of cinnamon
  12. 2 cups canola oil
  13. 1/2 cup olive oil
  14. Salt and pepper to taste
Instructions
  1. Baked Plum Vinaigrette: Toss plums in honey, oil, lemon juice, thyme and pepper. Bake in oven at 350°F until brown and soft, stirring occassionally. Remove from oven and let sit until cool enough to handle. Slice in half and remove pits.
  2. Transfer to food processor and puree. Add dijon, honey, vinegar and cinnamon. Slowly drizzle in oil while porcessing. Add salt and pepper to taste. (Note: make vinaigrette a day in advance and keep in refrigerator. Keeps for 2 weeks).
  3. Salad: Divide mache among plates. Arrange tomatoes around mache. Top with goat cheese.
  4. Drizzle vinaigrette over and finish with freshly cracked black pepper.
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calories
1557
fat
150g
protein
7g
carbs
56g
more
Mountain View Fruit Sales http://mountainviewfruit.com/
Grilled Summeripe Peach and Arugula Salad with Nectarine Dressing
Serves 6
Print
Total Time
30 min
Total Time
30 min
235 calories
22 g
0 g
14 g
1 g
2 g
169 g
198 g
20 g
0 g
12 g
Nutrition Facts
Serving Size
169g
Servings
6
Amount Per Serving
Calories 235
Calories from Fat 122
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 198mg
8%
Total Carbohydrates 22g
7%
Dietary Fiber 2g
8%
Sugars 20g
Protein 1g
Vitamin A
8%
Vitamin C
13%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Grilled Peaches
  1. 3 Summeripe peaches, pitted and halved
  2. 2 tablespoons sugar, ultra fine
  3. 1 tablespoon olive oil
  4. Brandy, just enough to coat the bottom of a cookie sheet
Nectarine Dressing
  1. 2 Summeripe nectarines, pitted and quartered.
  2. 3 tablespoons champagne vinegar
  3. 3 tablespoons sherry vinegar
  4. 2 tablespoons honey or blue agave
  5. 1/2 teaspoon salt
  6. 1/8 teaspoon cayenne pepper
  7. 5 tablespoons extra virgin olive oil
Grilled Peaches
  1. Pour brandy onto a cookie sheet.
  2. Add ultra fine sugar and stir until mixed.
  3. Place peach half face down into the brandy mixture and macerate for 30 minutes or longer.
  4. Brush flesh of each peach half with olive oil and grill for 2-5 minutes or until black grill marks appear. Set aside. Discard brandy mixture
Nectarine Dressing
  1. Place first 6 ingredients into blender or food processor and puree. Add olive oil and blend until smooth.
  2. Makes 1.5 cups. More than six servings.
  3. Store in refrigerator.
Pecans
  1. Preheat oven to 425 degrees. Place pecans onto a small oven proof pan and bake for 5 minutes or until lightly toasted. Set aside to cool.
Assemble Salad
  1. In a large bowl add arugula, dried cranberries or raisins, pecans, crumbled pancetta.
  2. Toss desired amount of dressing onto salad. Season to taste.
  3. Divide salad onto six individual plates. Sprinkle goat cheese on top and place a grilled peach half on each plate.
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calories
235
fat
14g
protein
1g
carbs
22g
more
Mountain View Fruit Sales http://mountainviewfruit.com/
Grilled Nectarine and Butter Lettuce Salad with Bacon and Pistachios
Serves 5
Print
Prep Time
15 min
Cook Time
15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
15 min
Total Time
1 hr 30 min
337 calories
15 g
69 g
18 g
28 g
4 g
236 g
555 g
11 g
0 g
13 g
Nutrition Facts
Serving Size
236g
Servings
5
Amount Per Serving
Calories 337
Calories from Fat 162
% Daily Value *
Total Fat 18g
28%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 69mg
23%
Sodium 555mg
23%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
10%
Sugars 11g
Protein 28g
Vitamin A
64%
Vitamin C
11%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Summeripe® nectarine, peeled and pitted
  2. 3 tablespoons extra-virgin olive oil
  3. 3 tablespoons sherry or champagne vinegar
  4. 2 tablespoons honey
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon cayenne pepper
  7. 2 Summeripe® nectatines, pitted
  8. 4 boneless, skinless chicken breasts, flattened slightly
  9. Salt and pepper to taste
  10. 8 cups washed and torn butter lettuce, lightly packed
  11. 1/3 cup shelled pistachios
  12. 6 strips crisp, cooked bacon; crumbled
  13. 2 green onions, sliced
Instructions
  1. Combine all dressing ingredients in a blender or food processor and puree until smooth. Cover and chill until ready to serve.
  2. Cut each nectarine into 8 slices. Place on a well-oiled grill over medium-high heat and cook for a few minutes on each side until light brown.
  3. Season chicken with salt and pepper; place on grill and cook for about 5 minutes on each side or until cooked thorugh. Let cool. (Dressing, chicken and fruit may be made ahead and chilled for up to one day).
  4. Place lettuce in a large salad bowl. Cut chicken into bite-sized strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines and toss again lightly.
  5. Note: for a spicier flavor, sprinkle chicken lightly with cayenne pepper before grilling.
Per serving
  1. 340 calories,
  2. 24g protein,
  3. 19g carbohydrate,
  4. 19g total fat, 60mg cholesterol,
  5. 440mg sodium, 3g fiber
beta
calories
337
fat
18g
protein
28g
carbs
15g
more
Mountain View Fruit Sales http://mountainviewfruit.com/

Chipotle Peach Salad

Chipotle Peach Salad
Serves 5
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Prep Time
15 min
Cook Time
10 min
Total Time
55 min
Prep Time
15 min
Cook Time
10 min
Total Time
55 min
306 calories
16 g
77 g
14 g
31 g
2 g
322 g
1273 g
8 g
0 g
10 g
Nutrition Facts
Serving Size
322g
Servings
5
Amount Per Serving
Calories 306
Calories from Fat 121
% Daily Value *
Total Fat 14g
21%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 77mg
26%
Sodium 1273mg
53%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
17%
Sugars 8g
Protein 31g
Vitamin A
223%
Vitamin C
24%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound boneless, skinless chicken breasts
  2. Salt and pepper to taste
  3. 1 1/2 tablespoons adobo sauce from chipotle can, divided
  4. 1 chipotle pepper
  5. 2 Summeripe® peaches, divided
  6. 3 tablespoons olive oil
  7. 3 tablespoons fresh lime juice
  8. 1/2 teaspoon each: salt and sugar
  9. 1 bag Romaine lettuce
  10. 1/2 cup quartered and thinly sliced red onions
  11. 1/2 cup coarsely crushed white tortilla chips
Instructions
  1. Rinse chicken breasts and pat dry. Sprinkle with salt and pepper and brush with 1 tablespoon adobo sauce.
  2. Grill over medium coals for about 5 minutesper side or until nicely charred and cooked through. Chill, then cut into small, bite-sized strips.
  3. Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth.
  4. Pit and thinly slice the remaining peach and place in a large salad bowl with the Romaine and onion. Drizzle with dressing and toss well to coat. Top with tortilla chips.
beta
calories
306
fat
14g
protein
31g
carbs
16g
more
Mountain View Fruit Sales http://mountainviewfruit.com/
Asian Plum Salad with Ginger Dressing
Serves 5
Print
Prep Time
15 min
Total Time
20 min
Prep Time
15 min
Total Time
20 min
100 calories
10 g
0 g
6 g
3 g
1 g
131 g
601 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
131g
Servings
5
Amount Per Serving
Calories 100
Calories from Fat 51
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 601mg
25%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
9%
Sugars 5g
Protein 3g
Vitamin A
110%
Vitamin C
32%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bag Baby Spinach
  2. 1 cup thin julienne strips water chestnuts
  3. 1 Summeripe® plums, pitted and thinly sliced
  4. 2 green onions, sliced
  5. 1/4 cup torn cilantro leaves
  6. Crispy Won Ton Strips (see below)
  7. 1/4 cup thick teriyaki sauce
  8. 2 tablespoons rice vinegar
  9. 1 tablespoon vegetable oil
  10. 1 tablespoon sesame oil
  11. 1 teaspoon grated fresh ginger
  12. 1/2 teaspoons sugar
Instructions
  1. Combine all salad ingredients except won ton strips in a medium salad bowl. Whisk together all dressing ingredients and pour over salad.
  2. Toss well to coat and top with won ton strips. Makes 4 to 6 servings.
  3. Crispy Won Ton Strips: cut 6 won ton wrappers into 1/4-inch strips. Fry in 1-inch of hot vegetable oil for 2 minutes or until golden brown. Remove with a slotted spoon and drain well on paper towels.
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calories
100
fat
6g
protein
3g
carbs
10g
more
Mountain View Fruit Sales http://mountainviewfruit.com/