Life is Better with Cherries
The phrase about cherries on top is meant to convey that a good thing just got better. Sort of like icing on a cake, or a feather in one’s cap. A cherry’s appearance just makes summer feel even sunnie...
This recipe takes advantage of cherry goodness in two ways: as part of the salad and incorporated into the dressing. If you have tart cherry juice on hand, the dressing is super easy to make and goes well with other green salads. But whole fruits can be used, instead. In the salad the sweet fruits are balanced by the spicy, nutty flavors of the arugula and walnuts. Both sweet and tart cherries work well.
Ingredients
SERVINGS: 4 Serving(s)
- 8 ounces baby spinach
- 8 ounces arugula
- 1 cup cherries, de-stemmed and pitted
- 1 green apple, diced
- 1 nectarine, diced
- 1 cup of cantaloupe, diced or scooped into balls
- ½ cup toasted walnuts
- Option: Substitute peaches, plums or watermelon for the nectarine and cantaloupe. Serve with a sprinkle of feta cheese.
Dressing
- 1 tablespoon tart cherry juice concentrate mixed with ½ cup water OR ½ cup cherries, de-stemmed, pitted and pureed
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon lemon juice
- ⅓ cup olive oil
- Salt and pepper to taste
Instructions
Blend all dressing ingredients until smooth and creamy or combine all ingredients in a jar and shake vigorously. Toss salad ingredients except walnuts, drizzle with dressing, then top with walnuts to serve.
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