Mixed Green Salad With Dried Plums and Toasted Pecans

salad-plums-pecans RecipePhoto: 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
Carbohydrates per serving:64g
Fiber per serving:10g
Cholesterol per serving:0.0mg
Iron per serving:2mg
Sodium per serving:174mg
Calcium per serving:96mg