Yellow Plum Salad

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.

Yield: 6 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 29 Minutes
Total: 2 Hours, 2 Minutes

Nutritional Information

Amount per serving
  • Calories: 158
  • Fat: 8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.2g
  • Carbohydrate: 20.2g
  • Fiber: 3.5g
  • Cholesterol: 4mg
  • Iron: 1.4mg
  • Sodium: 194mg
  • Calcium: 35mg

Ingredients

  • 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

Preparation

  1. 1. Preheat broiler to high.
  2. 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. 3. Preheat oven to 450°.
  4. 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. 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.
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