Ingredients
Salad
- 4 cups baby arugula
- 4 ripe plums, sliced (can use any type/color)
- 1/2 a long English cucumber, sliced
- 1/3 cup walnuts
- 1/3 cup blue cheese, crumbled
Salad Dressing
- 1/4 cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp honey
- Salt and pepper, to taste
Instructions
- Prepare the fruits and vegetables: Wash the plums and cucumber thoroughly. Remove the pits from the plums and slice each plum into approximately six pieces. Slice the cucumber into half-moon shapes. Set these aside for assembling the salad.
- Make the dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, lemon juice, garlic powder, honey, and salt and pepper to taste. Secure the lid and shake vigorously until all ingredients are well emulsified.
- Assemble the salad: In a large salad bowl or on a serving platter, place the baby arugula, sliced plums, cucumber slices, walnuts, and crumbled blue cheese. Pour the prepared dressing over the salad and toss gently to combine all ingredients and coat them evenly with the dressing.
- Serve immediately: Adjust seasoning if necessary and serve the salad fresh to enjoy the crisp textures and bright flavors at their best.
Notes
- Use ripe plums for the best balance of sweetness and tartness.
- Blue cheese provides a bold flavor contrast but can be substituted with goat cheese for a milder taste.
- Walnuts can be toasted lightly in a dry skillet to enhance their flavor before adding to the salad.
- This salad is best served immediately to prevent the arugula from wilting.
- For a vegan version, omit the blue cheese or replace it with a vegan alternative and use maple syrup instead of honey in the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
