Pacific Very Cherry Salad The dressing for this green salad features a homemade fruit vinegar that can be made ahead. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Share Share Tweet Pin Email Stand Time: Start To Finish Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients ¼ cup olive oil 3 tablespoon Cherry Vinegar (see recipe below) or white wine vinegar 2 tablespoon minced shallot 2 teaspoon wasabi powder or prepared horseradish 1 teaspoon sugar 1 teaspoon fish sauce (optional) ¼ teaspoon sea salt or salt ⅛ teaspoon pepper 1 pound fresh sweet cherries, pitted 8 cup mixed greens, such as shredded napa cabbage, torn romaine, and/or torn spinach 1 avocado, halved, seeded, peeled, and thinly sliced ½ cup slivered almonds, toasted ½ cup small fresh basil leaves or larger basil leaves, shredded Cherry Vinegar ½ cup pitted sweet cherries ¾ cup white wine vinegar Directions 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. 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 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. Print Nutrition Facts (per serving) 392 Calories 31g Fat 28g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 392 % Daily Value * Total Fat 31g 40% Saturated Fat 4g 20% Sodium 181mg 8% Total Carbohydrate 28g 10% Protein 8g Vitamin C 38.4mg 192% Calcium 111.1mg 9% Iron 3.2mg 18% Potassium 989mg 21% Folate, total 197.6mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.