Sunset Salad
September 6, 2011 11:36AM
Beets, plums and tomatoes mingle in a colorful salad. (Al Podgorski~Sun-Times)
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Updated: November 4, 2011 6:22PM
MAKES 4 TO 6 SERVINGS
4 medium golden beets 4 plums 1 2 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon finely chopped chives 1 teaspoon thyme leaves 1 teaspoon Dijon-style mustard ½ teaspoon salt ¼ teaspoon freshly ground pepper 3 cups mixed baby salad greens
Meanwhile, pit plums, cut into ½-inch slices and place in large bowl. Cut tomatoes in half and add to bowl.
Combine oil, vinegar, chives, thyme, mustard, salt and pepper in a tightly lidded jar and shake well. Pour about half the dressing over plums and tomatoes. When beets are cool enough to handle, cut into chunks the same size as plums and tomatoes and add to bowl. Season with salt and pepper, toss well and allow to stand about 15 minutes.
Arrange greens on individual plates or serving platter, drizzle with some of remaining dressing and top with salad mixture.
Adapted from Cooking Light
Nutrition facts per serving: 112 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 11 g carbohydrates, 7 g sugars, 2 g protein, 343 mg sodium, 3 g fiber
