Pacific Very Cherry Salad
Recipe from
Better Homes and Gardens
The dressing for this green salad features a homemade fruit vinegar that can be made ahead.
Servings:
4 to 6 servings
Total Time:
30 mins
Ingredients
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1/4 cupolive oilsee savings
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3 tablespoonsCherry Vinegar (see recipe below) or white wine vinegarsee savings
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2 tablespoonsminced shallotsee savings
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2 teaspoonswasabi powder or prepared horseradishsee savings
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1 teaspoonsugarsee savings
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1 teaspoonfish sauce (optional)see savings
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1/4 teaspoonsea salt or saltsee savings
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1/8 teaspoonpeppersee savings
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1 poundfresh sweet cherries, pittedsee savings
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8 cupsmixed greens, such as shredded napa cabbage, torn romaine, and/or torn spinachsee savings
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1avocado, halved, seeded, peeled, and thinly slicedsee savings
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1/2 cupslivered almonds, toastedsee savings
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1/2 cup smallfresh basil leaves or larger basil leaves, shreddedsee savings
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Directions
1.
For dressing, in a screw-top jar combine oil, vinegar, shallot, wasabi or horseradish, sugar, fish sauce (if desired), sea salt, and pepper. Cover and shake well; set aside.
2.
Halve cherries, if desired; set aside 1/4 cup of the cherries. In a large salad bowl combine the greens, remaining cherries, and the avocado. Toss with dressing. Top salad with almonds, basil, and reserved 1/4 cup cherries.
Cherry Vinegar
Mash 1/2 cup pitted sweet cherries. Place in a clean, heatproof jar. In a small stainless steel saucepan heat 3/4 cup white wine vinegar to boiling. Pour over cherries in jar. Cool slightly; cover with a nonmetallic lid. Let stand at room temperature 3 to 5 days. Strain out cherries; cover and store vinegar in a cool place up to 3 months. Makes 4 to 6 servings.
Nutrition information
Per serving: Calories 392, Total Fat 31 g, Saturated Fat 4 g, Monounsaturated Fat 20 g, Cholesterol 0 mg, Sodium 181 mg, Carbohydrate 28 g, Fiber 9 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 65%, Calcium 11%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet
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