Best 5 Armenian Spinach Plum Salad Recipes

Armenian spinach plum salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is made with fresh spinach, plums, tomatoes, onions, and a simple dressing. The combination of sweet and sour flavors makes this salad a real treat. Spinach is a leafy green vegetable that is packed with nutrients, including vitamins A, C, and K. Plums are a type of fruit that is known for its sweet and tart flavor. They are also a good source of vitamins A and C. This salad is a great way to get your daily dose of fruits and vegetables.

Here are our top 5 tried and tested recipes!

ARMENIAN SPINACH PLUM SALAD

Armenian Spinach Plum Salad image

This is a tasty spring salad. You may substitute any low cal dressing for the one included in the recipe, I sometimes like a honey french instead of the vinaigrette. This is low cal too!!

Provided by Michelle S.

Categories Plums

Time 13m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

3 large plums, cut into wedges
3 cups spinach, stems removed and leaves torn
2 cups cucumbers, pared, seeded and thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup parsley, minced
2 tablespoons pistachios, chopped
1/3 cup safflower oil
2 -3 tablespoons fresh lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
1/4 teaspoon dry mustard
pepper

Steps:

Combine spinach, cucumber, onion, parsley, pistachios, and plums in a salad bowl.
Combine dressing ingredients.
Pour dressing over salad mixture and toss well to blend.

THE BEST SPINACH SALAD EVER

The Best Spinach Salad Ever image

Fresh spinach with a creamy dressing that all my friends rave over. The dressing also makes a great vegetable dip.

Provided by Autumn

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup slivered almonds
1 cup mayonnaise
½ cup milk
¼ cup white sugar
1 (3 ounce) jar bacon bits
½ cup grated Parmesan cheese
1 (10 ounce) bag baby spinach leaves
½ head cauliflower, chopped

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.

Nutrition Facts : Calories 516.5 calories, Carbohydrate 18.5 g, Cholesterol 31.4 mg, Fat 43.8 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 7.5 g, Sodium 812.3 mg, Sugar 11.8 g

ARMENIAN ARTICHOKE SALAD

Armenian Artichoke Salad image

This festive artichoke appetizer salad is a great appetizer or snack to be served with some Mid Eastern bread. The recipe is from The Complete Armenian Cookbook by Alice Bezjian. Mrs Bezjian and her family moved to Los Angeles after living in Asia Minor and the Middle East. In LA she and her husband opened a very successful delicatessen store featuring these foods.

Provided by lynnski LA

Categories Peppers

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (8 ounce) can artichoke hearts, quartered
1 (4 ounce) can button mushrooms
1 (8 ounce) can black olives, Greek super colossal
1 (8 ounce) can green olives, Greek
1 (4 ounce) can pimientos, roasted and sliced
1/4 cup vinegar, white
1/2 cup lemon juice
1/2 cup olive oil
1 teaspoon celery seed
1 tablespoon dried savory, leaves French
2 celery ribs, thinly sliced
1 small onion, finely chopped
1 avocado

Steps:

1. In a large mixing bowl, combine the artichokes, mushrooms, olives and pimentos; set aside.
Blend all the dressing ingredients; pour over the artichoke mixture; mix gently and chill.
Transfer to a serving bowl and garnish with the sliced avocados.

Nutrition Facts : Calories 533.3, Fat 49.6, SaturatedFat 6.9, Sodium 1592.1, Carbohydrate 24.7, Fiber 12.2, Sugar 4.4, Protein 5.9

ARMENIAN GARDEN SALAD

Armenian Garden Salad image

Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. -Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16

Ingredients

1 bunch romaine, torn
2 medium tomatoes, chopped
1 medium cucumber, seeded and chopped
1 medium sweet red pepper, chopped
1 small red onion, thinly sliced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced fresh mint
DRESSING:
1/4 cup white wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 45 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ARMENIAN VEGETABLE SALAD

Armenian Vegetable Salad image

Provided by Marian Burros

Categories weekday, salads and dressings, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 pound white mushrooms
1 pound green beans, trimmed
2 1/2 tablespoons extra-virgin olive oil
3 1/2 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
2 large roasted red peppers, julienned (see note)
1 bunch scallions, finely sliced, white and most of green part
10 small Italian, Greek or French olives, pitted
Salt and freshly ground black pepper to taste

Steps:

Wash and trim the mushrooms. Depending on their size, leave them whole, or halve or quarter them. Steam for about 5 minutes, until the mushrooms are tender. Set aside. Steam the green beans about 7 minutes, depending on size. Drain and halve or cut in thirds, depending on size. Cover and refrigerate.
Whisk the oil, vinegar and mustard together, and pour over the mushrooms, peppers, scallions and olives; cover and refrigerate.
To serve, stir the green beans into the rest of the salad. Season with salt and pepper. Do not stir the green beans into the dressing more than a half-hour in advance, because the acid will turn them gray-green.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 430 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

When selecting plums for the salad, choose ripe, firm fruits that are not too soft or bruised. Varieties such as Black Beauty, Santa Rosa, or Italian Prune plums are great options.
To remove the skin from the plums, score a shallow X on the bottom of each plum and place them in boiling water for about 30 seconds. Remove the plums from the water and immediately transfer them to a bowl of ice water. The skins will easily peel off.
If you don't have pomegranate molasses on hand, you can make a simple substitute by simmering equal parts pomegranate juice and sugar in a saucepan until the mixture thickens and reduces by about half.
For a vegetarian version of the salad, omit the chicken or beef and add more chickpeas or lentils.
You can also add other vegetables to the salad, such as chopped cucumbers, tomatoes, or bell peppers.

Conclusion:

Armenian spinach plum salad is a delicious and refreshing dish that is perfect for a summer meal. The combination of sweet and tart plums, tangy pomegranate molasses, and savory spinach and chickpeas makes for a unique and flavorful salad. Whether you serve it as a main course or a side dish, this salad is sure to impress your guests.

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