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1/4
cup olive oil
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3
tablespoons Cherry Vinegar (see recipe below) or white wine vinegar
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2
tablespoons minced shallot
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2
teaspoons wasabi powder or prepared horseradish
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1
teaspoon sugar
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1
teaspoon fish sauce (optional)
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1/4
teaspoon sea salt or salt
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1/8
teaspoon pepper
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1
pound fresh sweet cherries, pitted
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8
cups mixed greens, such as shredded napa cabbage, torn romaine, and/or torn spinach
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1
avocado, halved, seeded, peeled, and thinly sliced
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1/2
cup slivered almonds, toasted
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1/2
cup small fresh basil leaves or larger basil leaves, shredded
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.
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1/2
cup pitted sweet cherries
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3/4
cup white wine vinegar
Mash cherries. Place in a clean, heatproof jar. In a small stainless steel saucepan heat 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.
- Servings Per Recipe 4,
- Calories 392,
- Protein (gm) 8,
- Carbohydrate (gm) 28,
- Fat, total (gm) 31,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 20,
- Dietary Fiber, total (gm) 9,
- Vitamin A (IU) 3547,
- Vitamin C (mg) 38,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Folate (µg) 198,
- Sodium (mg) 181,
- Potassium (mg) 989,
- Calcium (DV %) 111,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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