Savory Plum Salad
Crisp and peppery radicchio adds color to this salad recipe. The purple-red heads complement the green baby spinach leaves. Add plums, crisp-cooked bacon, and pecans to round out this side dish.
Ingredients
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1 or 2 heads radicchio (about 4 cups)
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1/2 of a 6-oz. bag baby spinach (4 cups)
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4 plums, quartered and pitted
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1/2 cup pecan halves, toasted
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6 slices bacon, crisp-cooked and crumbled
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2 Tbsp. raspberry vinegar
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1 Tbsp. Dijon-style mustard
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1/2 tsp. salt
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1/4 tsp. ground black pepper
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1/3 cup extra-virgin olive oil
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1/4 cup crumbled Gorgonzola cheese
Directions
1.
Cut radicchio in wedges. Place in salad bowl with spinach, plums, nuts and bacon.
2.
In small bowl whisk together vinegar, mustard, salt and pepper. Whisk in olive oil; drizzle on salad. Toss gently to combine. Sprinkle cheese. Serves 6 to 8.
Nutrition information
Calories 265, Total Fat 24 g, Saturated Fat 4 g, Monounsaturated Fat 14 g, Polyunsaturated Fat 4 g, Cholesterol 13 mg, Sodium 531 mg, Carbohydrate 9 g, Total Sugar 5 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 16%, Calcium 6%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Low-Sugar Plum Spread
This simple homemade fruit spread has less than one-fourth the calories and one-third the carbohydrate grams of a common commercial variety (you can trim those numbers even further by opting for no-calorie sweetener). Cooking the plums in fruit juice with apples allows you to sweeten the spread without an excessive amount of sugar and take advantage of the natural pectin in the fruit. This method also works well with strawberries, blackberries or peaches.
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