An Indian condiment made with yogurt, a "raita" can be used as a sauce, dip or dressing. This tasty plum, pecan and baby-greens salad is doubly dressed-with both a spicy raita and a plum dressing.
| Plum Dressing | ||
|---|---|---|
| 1 | tbsp | olive oil |
| 1 | tsp | cider vinegar |
| 1 | tsp | honey |
| Salt and pepper to taste | ||
| 4 | medium plums (pitted and cut into 8 wedges per plum) | |
| 1⁄2 | c | pecans |
| Kiwi Raita | ||
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 1⁄2 | tsp | cumin |
| 1 | pinch | cayenne |
| 2 | kiwis (peeled and diced) | |
| 3 | tbsp | fresh cilantro |
| 4 | c | baby greens |
Preheat oven to 400°. For the dressing, whisk together olive oil, cider vinegar, honey, and salt and pepper to taste. Toss dressing with plums. Arrange plums in a baking dish. And bake for 15-20 minutes. Plums will brown on the edges. Set aside.
For Kiwi Raita, whisk together, yogurt, cumin, cayenne, salt, pepper, kiwis, and cilantro. Chill until time to dress salad. Toast pecans in a dry hot skillet. Arrange the baby greens on plates and top with Kiwi Raita and top with plum dressing and finish with pecans.