Red Leaf Salad with Plums and Roasted Green Onion Dressing

Red Leaf Salad with Plums and Roasted Green Onion Dressing
Contributor
Whole Foods Market

Spicy radishes and radicchio stand up beautifully to the hearty flavor of this creamy dressing, made from roasted green onions, silken tofu, and white-wine vinegar. Fire up the grill to cook the onions, if you prefer.

Click here to see In Season: Plums

6
Servings
65
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 green onions, white and light green parts only, halved lengthwise
  • 1/2 Cup silken tofu
  • 1/2 Cup toasted sliced almonds, divided
  • 2 Teaspoons reduced-sodium tamari
  • 2 Teaspoons white-wine vinegar
  • 2 plums, pitted and sliced
  • 1 head radicchio, torn into pieces
  • 1 head red leaf butter lettuce, torn into pieces
  • 1 bunch baby carrots, trimmed and halved
  • 1 bunch radishes, trimmed and halved

Directions

Preheat the oven to 450 degrees. Roast onions on a baking sheet until tender and golden brown, 10 to 15 minutes; let cool.

In a blender, purée onions, tofu, 2 tablespoons almonds, tamari, vinegar, and 2 to 3 tablespoons water until very smooth. In a large bowl, toss plums, radicchio, lettuce, carrots, radishes, remaining almonds, and dressing, and then serve.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
11g
8%
Protein
3g
7%
Vitamin A, RAE
4µg
1%
Calcium, Ca
9mg
1%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
17µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
33mg
5%
Selenium, Se
6µg
11%
Sodium, Na
186mg
12%
Water
20g
1%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.