Best Plum Salad Dressing Recipes

PLUM TOMATO AND ESCAROLE SALAD WITH PARMESAN BALSAMIC DRESSING

Steps:

• In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.
• Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper. Pour over salad, toss and serve.

PLUM-FENNEL SALAD WITH HONEY-GINGER DRESSING

Steps:

• Whisk 1/4 cup fresh orange juice, 1 tablespoon white wine vinegar, 2 1/2 teaspoons honey, 1 teaspoon finely grated peeled ginger, and a pinch of salt in a medium bowl. Cut 3 large red plums into thin wedges and thinly slice 1/2 small fennel bulb. Add to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another.
• Toss 1/2 teaspoon finely grated peeled ginger into fruit salad. Serve drizzled with olive oil and topped with toasted sesame seeds and fennel fronds.

PLUM SALAD DRESSING

Steps:

• Combine all ingredients in a container with a lid.
• Shake well and allow flavors to blend for at least an hour before serving with salad.

FLANK STEAK & PLUM SALAD WITH CREAMY CHIMICHURRI DRESSING RECIPE - (4.6/5)

Steps:

• Trim fat from meat. Sprinkle meat with cumin and salt. Brush onion slices on both sides with oil; sprinkle with pepper. For a charcoal or gas grill, place meat and onion slices on the rack of a covered grill directly over medium-hot heat. Grill meat for 10 to 14 minutes for medium-rare to medium doneness (145 degrees F to 160 degrees F) and onion slices about 10 minutes or until tender, turning both meat and onion slices once halfway through grilling time. Let meat stand for 5 minutes. Thinly slice meat. Coarsely chop onion. Place mache in a large salad bowl or arrange on a large platter. Top with meat, onion, and plums. Drizzle with half of the Creamy Chimichurri Dressing. If desired, pass remaining dressing. Creamy Chimichurri Dressing Directions: In a small bowl stir together mayonnaise, yogurt, vinegar, and garlic. Stir in parsley, crushed red pepper, and salt. Serve immediately or cover and refrigerate for up to 1 week. Before serving, if necessary, stir in enough milk to reach desired consistency.

PLUM-FENNEL SALAD WITH HONEY-GINGER DRESSING

Steps:

• Whisk orange juice, vinegar, honey, 1 tsp. ginger, and salt in a medium bowl. Add plums and fennel to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another. 
 Toss remaining ½ tsp. ginger into fruit salad. Serve drizzled with oil and topped with sesame seeds and fennel fronds.