A simple salad with mixed greens, red grapes, pear, almonds, dried sweet cherries, and crumbled feta. Drizzle o delicious CherryBalsamicSaladDressing for the perfect finishing touch!
Keyword Cherry Balsamic Salad Dressing
Prep Time 20minutes
Total Time 20minutes
5tablespoons100% black cherry juice
1/2teaspoonDijon mustarddon't use regular mustard
3tablespoonsgood quality olive oil
5-6cupsmixed greens(5 ounces)
1large pear,thinly sliced
Optional: sliced strawberries
DRESSING: Combine all the ingredients except the olive oil in a small blender jar; pulse until combined. Drizzle in the olive oil, and pulse again until just combined and emulsified. Alternatively, combine all the ingredients in a mason jar and shake until well combined. You may need to stir up the sugar as it has a tendency to settle on the bottom.
ALMONDS: If desired, toast the almonds (optional) by adding the sliced almonds in a single layer to a completely dry skillet (don't add any oil) and place on medium-high heat. Stir the almonds every 15 seconds for about 1-2 minutes or until the color slightly darkens and they start to smell good, but watch carefully to prevent burning. You can also use honey-roasted almonds in this salad.
SALAD: Thinly slice a large pear and toss with the lemon juice. Slice the red grapes in half. Add the sliced pears, sliced grapes, almonds, and dried cherries to the mixed greens.
DRESSING: Toss with the dressing (add to preference, you may not want to add it all) and sprinkle feta cheese on top.
STORAGE: This salad (like most) doesn't make good leftovers. If you aren't eating this immediately, keep the ingredients separate from the dressing and toss right before eating. Top with feta after dressing the salad.
The ingredient quantities are a general guideline. Add more or less of your favorite salad fixings depending on your personal preference.