Mixed Green Salad With Dried Plums and Toasted Pecans

salad-plums-pecans Photo: Beatriz Dacosta


  • 1 teaspoon sherry vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon minced shallots
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups chopped escarole
  • 2 cups chopped romaine lettuce
  • 1 cup pitted prunes, chopped
  • 1/4 cup chopped pecans, toasted


  1. To prepare dressing, combine sherry vinegar, honey, and Dijon mustard in a small bowl; stir with a whisk. Gradually add olive oil, stirring with a whisk until blended. Add shallots, salt, and freshly ground black pepper; set aside.

  2. Combine escarole and romaine lettuce in a large bowl. Add prunes and pecans, and toss well. Pour vinaigrette over salad; toss gently to coat. Serve immediately.

    Total Antioxidant Capacity: 9,839. Prep: 15 minutes. Since both prunes and pecans are antioxidant-rich, this salad offers a double punch. The sweet prunes balance the bitter flavor of escarole.
  • Yield: 2 servings (serving size: 3 cups)

Nutritional Information

Calories per serving: 225
Fat per serving: 18g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 11g
Polyunsaturated fat per serving: 4g
Protein per serving: 5g
Carbohydrate per serving: 64g
Fiber per serving: 10g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 174mg
Calcium per serving: 96mg

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