Cherry Salad Recipe
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Cherry Salad Recipe
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Celebrate the flavors of summer with this expertly crafted cherry salad recipe complete with a sweet and tart cherry balsamic vinaigrette! This vibrant recipe is an explosion of crispy, juicy, sweet, tangy, salty deliciousness AKA an irresistible addition to any summer menu. This summer salad is make-ahead friendly and endlessly adaptable with included variations!
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Ingredients
Salad
- 5 oz. spring salad mix
- 2 Persian cucumber sliced, or 1 medium English cucumber
- 1 peach large ripe, or 2 nectarines, or 5 minis
- 1 Mango sliced or cubed (may sub 1 peach, ripe
- 6 oz. (1 cup) cherry tomato halved, multi-colored
- 1 avocado sliced or cubed, large
- 1/2 cup Montmorency tart cherries dried
- 1/4 onion thinly sliced, small; red variety
- 4 oz. feta cheese or goat cheese
- 1/3 cup almonds sliced
- 1/4 cup sunflower seeds roasted, salted
- 1/4 cup basil leaves fresh, loosely packed, torn
Cherry Balsamic Vinaigrette
- 1/3 cup Montmorency tart cherry juice
- 2 tablespoons balsamic vinegar
- 2-3 tablespoons honey (start with 2)
- 1 teaspoon Dijon mustard
- 1/4 tsp EACH onion powder
- 1/4 tsp EACH garlic powder
- 1/4 tsp EACH salt
- 1/4 tsp EACH black pepper
- 1/4 cup olive oil light; or canola oil
Instructions
- Make the Dressing: Add the ingredients to a mixing bowl or jar and whisk or shake to combine. Refrigerate until ready to serve. After chilling, adjust to taste. If it is not sweet enough, add about one tablespoon of honey. If it’s too sweet, add additional balsamic 1 teaspoon at a time.
- Assemble: Add the greens to a large bowl, then top with the cucumbers, and fruit, followed by the avocado, cherries, nuts, seeds, and feta.
- Add Dressing: If you're not expecting leftovers, drizzle the salad with the desired amount of dressing and toss. Alternatively, dress individual salads. Dig in!
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