Description
A refreshing and vibrant Plum Salad featuring peppery arugula, juicy ripe plums, crunchy walnuts, and tangy blue cheese, all dressed in a zesty homemade balsamic-lemon vinaigrette. Perfect as a light lunch or an elegant side dish.
Ingredients
Salad
- 4 cups baby arugula
- 4 ripe plums, sliced into approximately 6 slices each
- 1/2 a long English cucumber, sliced into half-moons
- 1/3 cup walnuts
- 1/3 cup blue cheese, crumbled
Salad Dressing
- 1/4 cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp honey
- Salt and pepper, to taste
Instructions
- Prepare the fruit and vegetables: Wash the plums and cucumber thoroughly. Remove the pits from the plums and slice each plum into about six pieces. Slice the cucumber into half-moon shapes. Set aside for later assembly.
- Make the dressing: In a small jar with a lid, combine the extra virgin olive oil, balsamic vinegar, lemon juice, garlic powder, honey, salt, and pepper. Close the lid tightly and shake well until all ingredients are fully emulsified and combined.
- Assemble the salad: In a large salad bowl or serving platter, add the baby arugula, sliced plums, cucumber slices, walnuts, and crumbled blue cheese.
- Dress and toss: Pour the prepared dressing over the salad ingredients and toss gently but thoroughly to ensure everything is evenly coated. Adjust salt and pepper as needed.
- Serve immediately: Enjoy the salad fresh to maintain the crispness of the greens and the freshness of the fruit.
Notes
- For best flavor, choose ripe but firm plums to avoid mushiness.
- Walnuts can be toasted lightly for an extra nutty crunch.
- Honey can be adjusted or replaced with maple syrup for a vegan option.
- Blue cheese can be substituted with feta for a milder flavor.
- This salad is best served fresh and not stored for long periods to keep the arugula crisp.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
