Hot Plum and Spinach Salad

Recipe from Sunset

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Nutritional Information

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
  • Salt


  1. 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. 2. Put spinach in a large bowl. Rinse and pit plums and cut into 1/2-inch-thick slices.
  3. 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. 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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