Okay, so this Plum Salad with Lemon Ginger Dressing is a little fancy pants, but after overdosing on pasta and pizza over the past week or so, I needed a salad BAD. Although it sounds a bit fancy, the salad is actually incredibly simple (just check out that short ingredient list!). My favorite thing about this Plum Salad is that it’s a great way to use up leftover cooked grains. I used bulgur, but you could easily sub quinoa, couscous, rice, or another grain. So, if you’re in the habit of cooking a big pot of grains at the beginning of the week, here’s yet another way to use them up!
I don’t know why plums were calling my name at the store, but despite their high price tag ($3.29/lb.—ouch), I had to have them. Luckily plums are small and don’t weigh a lot, so I was able to work plums into this salad without eating up my whole budget. Pairing the expensive plums with an inexpensive green like parsley and some grains to bulk it out helped balance the price of the salad. I also added a super simple lemon ginger dressing and a few slivered almonds for crunch. I really enjoy using parsley as a salad green because it’s cheap and blends well with a lot of flavors, but if parsley isn’t your thing, you could easily make this Plum Salad with mixed baby greens, baby spinach, or some other delicate salad green.
- 1 tsp fresh grated ginger $0.12
- 2 Tbsp fresh lemon juice $0.45
- 3 Tbsp canola (or other light oil) $0.24
- 1 Tbsp honey $0.12
- ¼ tsp salt $0.02
- Freshly cracked pepper $0.03
- 2 plums (about ½ lb. total) $1.49
- 1 bunch fresh parsley $0.89
- ¼ cup sliced almonds $0.66
- 2 cups cooked bulgur, quinoa, couscous, or rice (chilled) $0.74
- Grate about one tsp of fresh ginger into a jar or small bowl. Add the lemon juice, salad oil, honey, salt, and some freshly cracked pepper. Shake the jar (or whisk) until the ingredients are combined. Let the dressing sit while you prepare the rest of the salad.
- Rinse the parsley well to remove any dirt or debris. Shake off as much water as possible. Pull the leaves from the stems and then give them a rough chop. Place the chopped parsley in a bowl.
- Thinly slice the plums and remove the sections from the pit. Add the plum slices and sliced almonds to the bowl with the parsley. Give the dressing a quick stir, then add it to the salad (start with half and add more as needed). Toss the salad until everything is coated in the dressing, then serve.
Plum Salad with Lemon Ginger Dressing
How much do you think you’d pay for a side serving of this at a restaurant? $4-$5?
Step by Step Photos
Start the dressing first so the flavors have a little time to meld while you make the rest of the salad. Begin by grating about 1 tsp of fresh ginger into a bowl or jar. Make sure to do it over the bowl or jar to catch all the juices.
Then add 2 Tbsp fresh lemon juice (about 1/2 lemon), 3 Tbsp of canola or another light salad oil, 1/4 tsp salt, 1 Tbsp honey, and some freshly cracked pepper. Place the lid on the jar and shake until the ingredients are incorporated (or whisk if using a bowl).
Rinse your parsley very well. Shake off as much water as possible, then pull the leaves from the stems and give them a rough chop.
Slice two plums into narrow sections, then pull the sections from the pit.
Place the chopped parsley, plums, and 1/4 cup of sliced almonds into a large bowl.
Add 2 cups of cooked and cooled grains of your choice (I used whole wheat bulgur). Give the dressing a quick stir, then add some to the salad (start with half). Stir until everything is coated, then add more dressing if desired (I added about 3/4 of the dressing). Serve immediately or refrigerate until ready to eat.
I’ve had the salad in my refrigerator for one day so far and it still looks marvelous. I suspect I’ll get about 3 days out of it before it starts to look a bit sad. This Plum Salad makes about 3 cups, or three side dish sized servings of 1 cup.