Yellow Plum Salad Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Paul Grimes
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.
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
Instructions
- Preheat broiler to high.
- 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.
- Preheat oven to 450 °.
- 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.
- 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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