Armenian Spinach Plum Salad Recipes

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ARMENIAN SPINACH PLUM SALAD



Armenian Spinach Plum Salad image

This is a tasty spring salad. You may substitute any low cal dressing for the one included in the recipe, I sometimes like a honey french instead of the vinaigrette. This is low cal too!!

Provided by Michelle S.

Categories     Plums

Time 13m

Yield 2 serving(s)

Number Of Ingredients 12

3 large plums, cut into wedges
3 cups spinach, stems removed and leaves torn
2 cups cucumbers, pared, seeded and thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup parsley, minced
2 tablespoons pistachios, chopped
1/3 cup safflower oil
2 -3 tablespoons fresh lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
1/4 teaspoon dry mustard
pepper

Steps:

  • Combine spinach, cucumber, onion, parsley, pistachios, and plums in a salad bowl.
  • Combine dressing ingredients.
  • Pour dressing over salad mixture and toss well to blend.

ARMENIAN POTATO SALAD



Armenian Potato Salad image

Posting here for safekeeping. Looks simple but good. Please do not omit the mint, as it is a key ingredient:)

Provided by Ang11002

Categories     Lunch/Snacks

Time 35m

Yield 3 serving(s)

Number Of Ingredients 6

4 medium white potatoes
1 teaspoon salt
1 tablespoon dried mint
1/2 large purple onion, sliced
1/4 cup olive oil
1/4 cup lemon juice

Steps:

  • Boil potatoes until done.
  • Slice when cool.
  • Add all the ingredients together.
  • Toss and chill about 2 or more hours.

PLUM SALAD



Plum Salad image

Make and share this Plum Salad recipe from Food.com.

Provided by alisha.mills

Categories     Plums

Time 5m

Yield 1 salad, 1 serving(s)

Number Of Ingredients 3

3 plums, seeded and chunked
1/4 cup low-fat yogurt
1/8 teaspoon ground cloves

Steps:

  • gently mix.

Nutrition Facts : Calories 130.6, Fat 1.6, SaturatedFat 0.7, Cholesterol 3.7, Sodium 43.5, Carbohydrate 27.1, Fiber 2.9, Sugar 24, Protein 4.6

PEACH AND PLUM SALAD



Peach and Plum Salad image

From the book White House Chef: Eleven Years, Two Presidents, One Kitchen by Chef Walter Scheib and Andrew Friedman.

Provided by Chef Au Vin

Categories     Fruit

Time 30m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 15

1/2 cup vinegar (champagne, rice, or white)
1/4 cup honey
1/4 cup fresh cilantro, chopped
1 1/2 tablespoons olive oil
1 1/2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon light brown sugar, firmly packed
1 1/2 teaspoons fresh jalapenos, seeded and finely chopped
1 teaspoon hot sauce
1 teaspoon cinnamon
1/2 teaspoon star anise, ground
3 ripe peaches, pitted and cut into 10 wedges each
3 ripe plums, pitted and cut into 8 wedges each
salt (to taste)
pepper (to taste)

Steps:

  • Place the vinegar, honey, cilantro, oil, lime juice and zest, brown sugar, jalapeno, hot sauce, cinnamon, and anise in a large bowl; stir together until well incorporated and the sugar has dissolved.
  • Gently fold in the peaches and plums and let stand at room temperature for 10 minutes.
  • Season to taste with salt and pepper then serve.

Nutrition Facts : Calories 183.3, Fat 5.5, SaturatedFat 0.7, Sodium 34.7, Carbohydrate 34.6, Fiber 2.3, Sugar 32, Protein 1.2

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