Cherry Salad Rubies and Greens
STEMILT GROWERS
1/3 cup orange juice
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon salt
Freshly ground black pepper to taste
1 5-ounce bag baby spinach or mixed salad greens
3 cups Stemilt sweet cherries, pitted
2 cups sliced hothouse cucumber
1/2 cup finely diced red onion
1. Whisk together orange juice, olive oil, honey, salt and pepper.
2. Place spinach, cherries, cucumber and onion in a salad bowl.
3. Add dressing to salad and toss to coat. Makes 6 servings.
Brands may vary by region; substitute a similar product.
Fresh Cherry Picnic Salad
RAINIER FRUIT
1 cup sugar snap peas
2 cups pitted Rainier Fruit Northwest fresh sweet cherries
1 medium cucumber, halved, seeded and cut in 1/2-inch slices
1 cup red radishes cut into wedge-shaped pieces
3 tablespoons white wine vinegar
2 tablespoons balsamic vinegar
1/2 teaspoon sesame oil
3/4 teaspoon salt
1/2 teaspoon toasted sesame seeds
1/2 teaspoon grated fresh ginger
1/8 teaspoon freshly ground black pepper
1. Blanch peas in boiling salted water for 1 minute. Plunge into
iced water to cool, then drain.
2. Mix cherries, cucumber, radishes and peas in a salad bowl.
3. Combine vinegars, sesame oil, salt, sesame seeds, ginger and pepper
in a small bowl and mix well. Pour over cherry mixture and toss to coat.
4. Marinate salad, refrigerated, for at least 1 hour. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
