Mixed Greens with Plums and Parmesan Cheese

Salads at The Kitchen are supersimple and always made to order. This particular salad features sweet Elephant Heart plums, known for their brownish skin and extremely juicy ruby-red flesh. Hugo Matheson buys his Elephant Hearts in season from Rancho Durazno in western Colorado, tossing slices of the fruit with greens and Parmesan. He saves the juices that drip out of the plums when they're cut to whisk into the dressing.


Slideshow: More Green Salads


  • Total Time:
  • Servings: 6

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  • 2 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 6 ripe plums, preferably Elephant Heart plums, cut into thin wedges, juices reserved
  • 1/2 pound mixed salad greens
  • 2 ounces Parmesan cheese, shaved (1 cup)

How to make this recipe

  1. In a large bowl, whisk the lemon juice with the olive oil and season with salt and pepper. Add the plums and any reserved plum juices and let stand for 5 minutes. Add the mixed greens and Parmesan, season with salt and pepper and gently toss. Serve the salad right away.


One Serving 168 Calories, 13 gm Total Fat, 3.2 gm Saturated Fat, 11 gm Carbohydrate, 2 gm Fiber.

Contributed By Published August 2006

468370 recipes/mixed-greens-with-plums-and-parmesan-cheese 2013-12-06T23:37:49+00:00 Kimbal Musk, Hugo Matheson fall|summer|barbecue-cookout|dinner-party|easter|mothers-day|salads|6|fast|healthy|no-cook|vegetarian august-2006,elephant heart plums,plum salad,mixed greens,Hugo Matheson,Kimbal Musk,salad recipe recipes,mixed-greens-with-plums-and-parmesan-cheese 468370

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