There’s a common misconception that vegans basically live on salads. That couldn’t be further from the truth, but just because we don’t eat like rabbits 24/7 doesn’t mean that vegans don’t like a good salad as much as the next person.
The summer heat has me craving salads lately, but just like anything else I eat, I don’t want them to be boring. In fact, you can check out my tips on how to spice up your salads over at Care2. I love combining flavors, textures, and even temperatures to make salads that are as satisfying as they are healthy, and a good dressing can really add some oomph to even a simple bowl of greens and veggies.
Red plums are a little big different from the regular plums you find at the grocery store, though that sort will work for this dressing too. Red plums have a dark red flesh, which is what gives this dressing its sassy hot pink color. I also think they’re a little sweeter than typical plums, but maybe the ones I got were just extra ripe.
Red Plum and Basil Vinaigrette
I served this red plum vinaigrette alongside a field green salad topped with roasted eggplant, broccoli, onion, and potatoes, and it was a big hit!
- 2 red plums, pitted
- 1/4 cup white balsamic vinegar
- 1/2 cup olive oil
- 1 tablespoon fresh basil
- 1 clove garlic
- 1 tablespoon maple syrup
- Salt and pepper, to taste
- Place all of your ingredients into your blender or food processor and blend until smooth.
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!