Pacific Very Cherry Salad Recipe

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Pacific Very Cherry Salad

The dressing for this green salad features a homemade fruit vinegar that can be made ahead.

  • 1/4 cup olive oil
  • 3 tablespoons Cherry Vinegar (see recipe below) or white wine vinegar
  • 2 tablespoons minced shallot
  • 2 teaspoons wasabi powder or prepared horseradish
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce (optional)
  • 1/4 teaspoon sea salt or salt
  • 1/8 teaspoon pepper
  • 1 pound fresh sweet cherries, pitted
  • 8 cups mixed greens, such as shredded napa cabbage, torn romaine, and/or torn spinach
  • 1 avocado, halved, seeded, peeled, and thinly sliced
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup small fresh basil leaves or larger basil leaves, shredded
  • 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 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 Facts
  • 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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