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Mesclun Salad with California Dried Plums, Goat Cheese and Pecans

Jazz up your everyday salad and give your greens a boost by taking a tip from Olympian and World Champion swimmer Natalie Coughlin and add crunchy candied pecans, creamy goat cheese and nutritious California Dried Plums.

Natalie Coughlin is passionate about healthy eating & living.
Get her tips now!
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Prep Time   5 minutes Cook Time   0 Serves  4

Ingredients

1 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon minced shallot
  Salt and black pepper
8 cups mesclun lettuce
3/4 cup (about 4 1/2 ounces) quartered California pitted dried plums
1/2 cup crumbled goat cheese
1/2 cup candied pecans

Directions

To make vinaigrette, in a small bowl, whisk together oil, vinegar and shallot; season with salt and pepper. In a large mixing bowl, toss lettuce with enough vinaigrette to coat lightly. Divide among 4 salad plates; sprinkle each salad with 3 tablespoons dried plums, 2 tablespoons goat cheese and 2 tablespoons pecans.


Nutrition Facts

Calories
281