bumper crop salad with magenta spreen & pomegranate vinaigrette
Servings Prep Time
4servings 20minutes
Passive Time
30minutes
Servings Prep Time
4servings 20minutes
Passive Time
30minutes
Ingredients
Instructions
  1. Place the tomatoes, cucumbers & plums in a mixing bowl and set aside in the refrigerator.
  2. To make the dressing, whisk together all the dressing ingredients until it becomes emulsified.
  3. When the dressing is ready, pour it over the tomato mixture, and gently mix it into the salad. Be careful not to smash or pulverize the tomatoes, especially if they are extremely ripe.
  4. Place in the refrigerator and let the flavors from the dressing marinate the salad for about 30 minutes.
  5. Remove from the refrigerator, toss in the basil, and taste for salt and pepper. Separate into four serving bowls or salad plates, and distribute the magenta spreen leaves, sprinkling them over the top of each salad.
Recipe Notes

This salad is an extremely simple way to use your abundance of stone fruit, melon, tomatoes, and cucumbers. Plums in particular go great with this salad. You can also experiment with honeydew melon, cantaloupe, and fresh peaches. My favorite way to eat this is with a pasta spoon so that I can get some of the delicious pomegranate infused dressing with each bite. Yum! This salad will keep in the refrigerator for a few days, and also makes a great topping for grilled chicken, seared tofu, or grilled salmon.

Nutrition Facts
bumper crop salad with magenta spreen & pomegranate vinaigrette
Amount Per Serving
Calories 302 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Sodium 491mg 20%
Potassium 437mg 12%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Sugars 11g
Protein 2g 4%
Vitamin A 35%
Vitamin C 35%
Calcium 5%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.