Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.see more from this author
Do you think thawed frozen plums would work in this recipe?
This looks delicious!! I enjoy putting a lot of different veggies and fruits in a salad but never would have thought to put plums in a salad. I am looking forward to trying this. Thank you!! I’ve pinned this.
So good and -so- easy! Love it.
Excellent- flavors work well together. I had this salad 3 days in a row.
Which dressing would go well with this?
The dressing is in the recipe. So good!