Will make this again. Sweet and sour flavor. Made as written and after tasting, I added an extra teaspoon of sugar as it was a little too "sour". This would also be good with figs.
Hot Plum and Spinach Salad
More From Sunset
Amount per serving
- Calories: 144
- Calories from fat: 60%
- Protein: 4.5g
- Fat: 9.5g
- Saturated fat: 3g
- Carbohydrate: 10g
- Fiber: 2.6g
- Sodium: 324mg
- Cholesterol: 11mg
- 4 slices (1/4 lb.) thick-cut bacon
- 8 cups (about 1/2 lb.) baby spinach leaves, rinsed and drained
- 2 firm-ripe red-skin plums (about 1/2 lb. total)
- 4 teaspoons coarse-grain Dijon mustard
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1. Cut bacon crosswise into 1/4-inch pieces. In a 10- to 12-inch frying pan, stir bacon frequently until browned, 4 to 5 minutes. With a slotted spoon, transfer bacon to drain on towels. Reserve 2 tablespoons drippings in pan.
- 2. Put spinach in a large bowl. Rinse and pit plums and cut into 1/2-inch-thick slices.
- 3. Set pan with drippings over high heat. Add mustard, vinegar, and sugar; stir, then add plums. Heat until boiling, about 1 minute; turn plums over once.
- 4. Pour hot plum mixture over spinach. Mix and lift with salad fork and spoon. Sprinkle with bacon and add salt to taste.
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