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Nutrition Facts
Serving Size 1 (355g) Recipe makes 2 servings
Calories 462
Calories from Fat 364		(78%)
Amount Per Serving		%DV
	Total Fat 40.5g	62%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 29.2g
	Polyunsaturated Fat 6.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 42mg		1%
Potassium 764mg		21%
Total Carbohydrate 25.3g		8%
	Dietary Fiber 4.7g	18%
	Sugars 15.6g
Protein 5.0g		10%
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Armenian Spinach Plum Salad

Recipe #61626 | 13 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Michelle S.
May 7, 2003

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!!

SERVES 2 (change servings and units)

Ingredients

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

Armenian Dressing

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

Directions

1
Combine spinach, cucumber, onion, parsley, pistachios, and plums in a salad bowl.
2
Combine dressing ingredients.
3
Pour dressing over salad mixture and toss well to blend.

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Featured Reviews for This Recipe

From: PanNan

On Nov 13, 2005

I really liked the plums and pistachios in this spinach salad, and it makes a beautiful presentation. I will also try it with blue cheese and different dressings in the future for some variety. Thanks for sharing this recipe, Michelle.

1 person found this review helpful

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From: BonnieZ

On Jun 21, 2005

This was a deliciously different spinach salad. I found that 2 tbsp of lemon juice was just right for my taste. Also I substituted canola oil for the safflower oil as this is what I had on hand. Next time I think I might add a little feta or blue cheese to the mix. Thank you Michelle S. for sharing the recipe.

1 person found this review helpful

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