Prune salads give you the opportunity to include this beneficial product in your diet in unexpectedly successful combinations. Try one of these easy-to-cook, yet extremely healthy salads and see if you like my suggested combinations:
Vegetable salad with prunes, arugula and feta
Ingredients: medium sized beet -3 pcs; walnuts -60 g; prunes – 120 g, garlic – 1 clove; feta – 50 g; arugula – 100 g; olive oil – 1 tbsp.; balsamic vinegar – 1 tbsp.; salt- to taste
Preparation: Bake the beets in the oven, wrapped in aluminum foil, for 60-80 minutes. When the beets have cooled, slice them. Roast the walnuts lightly for 3 to 4 minutes and chop coarsely. Cut the plums in half. Slice the garlic into thin slices. Dice the feta.
Prepare a dressing of olive oil, balsamic vinegar and salt to taste. Mix the beets, walnuts, prunes, garlic and arugula. Pour the dressing over the salad, stir, place on a plate and top with feta.
This delicate but simple salad with sweet beets, dried fruit and walnuts complements the salty cheese and balsamic vinegar dressing perfectly.
Salad with Country Ham and Prunes
Ingredients: mixed baby greens – 4 handfuls; prunes – 12 pcs; cherry tomatoes – 10 pcs; 8 – radishes pcs; country ham – 4 slices; sheep's milk cheese – 80 g; red onion – 0.5 pc; cider vinegar- 50 ml; honey – 1 teaspoon; olive oil – 2 tablespoons; mustard – 1 teaspoon; salt, pepper – to taste.
Preparation: First, marinate the onions in a mixture of honey and vinegar for 30 min before preparing the salad. Wash the mixed baby greens, radishes and tomatoes. Chop the vegetables and place in a bowl. Cut the sheep's milk cheese and country ham into cubes and add them to the salad. Add the mixed baby greens and prunes. Pour the marinade from the onion in a bowl, add the mustard and season with salt and pepper. Place the onion in the salad and pour the dressing over it.
As in other salads, the main focus of this salad is on prunes – delicious and very useful.
Salad with red cabbage, duck and prunes
Ingredients: Duck breast – 600 gr; red cabbage – 700 gr; prunes – 100 gr; honey – 1 tablespoon; oil – 6 tablespoons; wine vinegar – 3 tablespoons; chili pepper – to taste; coriander seeds – 1 teaspoon; salt – to taste; ground black pepper – to taste.
Preparation: Chop the red cabbage finely. Rub with salt and leave for 30 minutes, then put in a colander to drain the liquid from it. Cut the plums into slices. Put the plums in a bowl and add 4 tablespoons vegetable oil and 3 tablespoons red wine vinegar, salt, pepper and a pinch of chilli. Mix well and let the plums sit in this mixture for 10 min. Add the cabbage. Cut the duck breast into medium pieces and fry on all sides for 5-8 mins. Add the honey and coriander, stir and let the honey caramelize. Mix the duck and cabbage and serve.
Parsnip salad with prunes
Ingredients: parsnips – 250 g; prunes – 100 g; brandy – 50 ml; cumin seeds – 1 teaspoon; olive oil – 2 tablespoons; balsamic vinegar – 1 teaspoon; salt, pepper – to taste.
Preparation: Once the plums have been washed, place them in a bowl with warm water and brandy and leave for half an hour to rehydrate. As for parsnip, I recommend choosing larger roots as they are sweeter. Wash, peel and grate them through a coarse grater or cut them into thin sticks.
If you're in a hurry, you can chop them in a blender.
Drain the plums, then cut them into cubes, removing the pits. Mix with the parsnips, cumin seeds, oil, salt and pepper.
This salad is energizing, detoxifying and rich in minerals.
Rice salad with tuna, avocado and prunes
Ingredients: 1 glass of cooked rice; 1 small can of tuna; 1 ripe avocado; 6 to 7 prunes; 1/2 ball of mozzarella (or any other cheese of your choice); dressing (vinegar, mustard, salt, pepper, olive oil, nut oil, honey).
Preparation: Place the rice on the serving plate, spreading it out well. Add the crumbled tuna, the diced avocado and mozzarella, and the halved prunes. Spread the ingredients evenly over the rice. Pour the dressing gently over the rice so that it soaks the whole mixture. If you are making this salad ahead of time, don't add the dressing until the last minute. Leftover rice (we often overcook it :)) is perfect for this recipe.
You can come up with your own recipes for salad with prunes. It is enough to imagine the sweet, but at the same time savory taste of this dried fruit to pick up the rest of the salad ingredients. Prunes perfectly set off the "earthy" taste of root vegetables.
Also, to the salad with prunes it will be appropriate to add baked poultry: chicken, duck, turkey. Try to prepare a more hearty salad with prunes, taking boiled rice, couscous, quinoa or millet as the basis. Or, on the contrary, combine hard fruits with crunchy fresh herbs: iceberg lettuce, stalked celery, fennel. It's a good idea to add orange juice to the dressing, which perfectly complements the taste of prunes.
Choose your favorite ingredients and let's experience!
Delicious and healthy salads with prunes will certainly decorate both your daily and festive table!