today I present to you this wonderful recipe for Green salad with cherries.
This salad recipe may seem a bit boring and insignificant, but this recipe is sort of the basic foundation of salads. It will help you learn how to wash, look after and prepare and dress your salads so you can really enjoy them.
Green salad with cherries recipe
You’ll need a selection of freshly picked lettuces such as round lettuce, oak leaf lettuce, lamb’s lettuce, watercress, cos lettuce, little gem lettuce, chicory and radicchio (about 4 large handfuls). You’ll also need a jam jar dressing of your choice.
To wash your salad leaves:
When you get your lettuces home, remove the roots and any not-so-nice outside leaves first, then click or tear off the rest of the leaves and give them a good old wash in cold water. Once they’re clean, give them a spin in a salad spinner or shake them dry in a tea towel.
- 8 cups mixed greens (such as arugula, spinach, and lettuce)
- 2 cups fresh cherries, pitted and halved
- 1 cup crumbled goat cheese
- 1 cup chopped walnuts
- 1/2 cup chopped red onion
- 1/2 cup olive oil
- 4 tablespoons balsamic vinegar
- 2 tablespoons honey
- Salt and pepper to taste
- In a large salad bowl, combine the mixed greens, cherries, goat cheese, walnuts, and red onion.
- In a small mixing bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss to coat.
- Serve immediately and enjoy!
- Make sure to thoroughly wash and dry the mixed greens before assembling the salad. This ensures that any dirt or debris is removed and that the greens are dry and crispy.
- If you can't find fresh cherries, you can use dried cherries instead. Just make sure to rehydrate them in warm water for a few minutes before adding them to the salad.
- You can substitute the goat cheese with feta cheese or blue cheese if you prefer. Or, if you're vegan, you can omit the cheese altogether or use a vegan cheese alternative.
- To toast the walnuts, spread them out in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until lightly golden and fragrant.
- You can make the dressing ahead of time and store it in the refrigerator for up to a week. Just make sure to give it a good shake or stir before using, as the oil and vinegar may separate.
- If you're not a fan of balsamic vinegar, you can substitute it with red wine vinegar or apple cider vinegar. Or, you can use lemon juice or orange juice for a citrusy twist.
- To add some protein to the salad, you can top it with grilled chicken, shrimp, or tofu.