Yellow Plum Salad

Yellow Plum Salad Recipe
Photo: Anna Williams; Styling: Pam Morris
As gorgeous as it is delicious, this salad will become a summer staple. Serve it with grilled chicken, pork, steaks, or seafood. Look for the Mirabelle or other golden-fleshed plums.


6 servings
Total time: 2 Hours, 2 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 29 Minutes
Total: 2 Hours, 2 Minutes

Nutritional Information

Calories 158
Fat 8 g
Satfat 2.2 g
Monofat 4.6 g
Polyfat 0.7 g
Protein 4.2 g
Carbohydrate 20.2 g
Fiber 3.5 g
Cholesterol 4 mg
Iron 1.4 mg
Sodium 194 mg
Calcium 35 mg


2 yellow bell peppers
4 golden beets (about 12 ounces)
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 yellow-fleshed plums, halved and pitted (about 1 pound)
1/2 pint yellow pear tomatoes, halved lengthwise
1/2 cup (2 ounces) crumbled goat cheese


1. Preheat broiler to high.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 13 minutes or until blackened. Place in a paper bag, and fold tightly to seal. Let stand for 20 minutes. Peel and cut bell peppers into 1/2-inch-thick strips.

3. Preheat oven to 450°.

4. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in an 11 x 7-inch ceramic or glass baking dish. Add 1 inch of water to dish; cover tightly with foil. Bake at 450° for 1 hour or until tender. Cool; peel and cut into 1/2-inch-thick slices.

5. Combine olive oil and the next 6 ingredients (through black pepper) in a small bowl, stirring well with a whisk. Place sliced beets in a medium bowl. Drizzle beets with 3 tablespoons vinaigrette; toss gently. Let stand at least 15 minutes. Divide beets evenly among 6 salad plates, and top each serving evenly with peppers, plums, and tomatoes. Drizzle with remaining vinaigrette. Sprinkle evenly with cheese.

Paul Grimes,

Cooking Light

July 2011
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