Roasted Plums and Toasted Pecans on Baby Greens with Kiwi Raita
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.
|Salt and pepper to taste|
|4||medium plums (pitted and cut into 8 wedges per plum)|
|1||c||Stonyfield Organic Whole Milk Plain Yogurt|
|2||kiwis (peeled and diced)|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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