Stone fruit salad

Linda Coker works in the payroll and staffing office at Sacramento Kaiser Permanente. She is a great example of what's possible as an employee of Kaiser Permanente. With the strong support of her Physician-in-Chief and other colleagues, she created the first North Valley farmers' market at the Roseville facility in partnership with the Foothills Farmers' Market Association. By all reports, the market's opening day last Friday was a big success. Employees and patients got their pick of pistachios, olive oils, fruits, vegetables and herbs in a beautiful courtyard setting. The next step, as she makes her vision into reality, is to open the Sacramento Medical Center farmers' market on June 16th. She's got other plans too. Soon, you will be hearing more about what else she's created. At your local farmers' market, you can find the ingredients to make a spectacular fruit salad a reality. At the Oakland Medical Center market, stone fruit and almonds from the Lone Oak Ranch, salad greens from Happy Boy Farm and honey from Small Bees Farm all contribute to this taste treat.

Servings: 4

Ingredients

  • A combination of 4 to 6 yellow peaches, white peaches, nectarines, plums, pluots or apriums
  • Salad greens (baby gem lettuces, arugula or mixed greens)
  • 1/4 cup almonds, slivered
  • 1/4 cup feta cheese, crumbled
  • Dressing
  • 1 Tbsp champagne vinegar (it's worth the trouble to find this)
  • 1 Tbsp honey
  • 4 Tbsp extra virgin olive oil
  • Salt and pepper to taste

Directions

Make a vertical incision all the way around the peaches and nectarines. Often, if they are ripe, the two halves come apart with a slight twist. Remove the pit. Depending on your personality type and that of your guests, cut all the fruit into irregular shapes and sizes or perfectly symmetrical cubes. Whisk the dressing ingredients together in a bowl. Toss the dressing with the fruit, almonds and feta and serve on a bed of greens. This salad received rave reviews in my home and I'm sure it will in yours.

Nutrition Information (per serving)

Contributor

Preston Maring, MD

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