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Stone Fruit Cucumber Salad with Ricotta Salata, Purslane, and Golden Balsamic Miso Vinaigrette
THE BOJON GOURMET11Ingredients
35Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 tsp. miso (light, white or yellow)
- 2 Tbsp. balsamic vinegar (golden)
- 1/8 tsp. fine sea salt
- 3 Tbsp. extra virgin olive oil
- 3 cucumbers (small, lemon, Persian, a handful of tiny cucumelons, or a combination)
- 2 cups purslane (lightly packed, or arugula, mizuna, or other greens)
- 2 peaches (medium, firm-ripe, or nectarines, pitted and thinly sliced)
- 2 plums (medium, firm-ripe, or pluots, pitted and thinly sliced)
- 2 oz. ricotta salata (thinly sliced)
- salt (flaky)
- cracked black pepper
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium350mg15% |
| Potassium660mg19% |
| Protein5g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber4g16% |
| Sugars15g |
| Vitamin A20% |
| Vitamin C35% |
| Calcium10% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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