沙拉

野生芝麻菜和四分之一羊肉菠菜

奶油蛋卷配樱桃

樱桃小青菜

樱桃鸡肉沙拉

樱桃鸡肉沙拉

新鲜樱桃野餐沙拉

樱桃蓝芝士沙拉

红色、白色和蓝色沙拉

Brioche panzanella with cherries, mint, basil and feta

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Course: Appetizer, Salad
Servings:
Author: Jenn Louis

Ingredients

  • 4 cups brioche, made into 1-ince cubes
  • 1 1/2 cup Northwest Cherries, pitted and cut in half
  • 10 large leaves basil, sliced into ribbons
  • 10 large leaves mint, sliced into ribbons
  • 2 oz arugula leaves
  • 1/2 cup crumbled feta
  • 1 cup white balsamic vinaigrette recipe below
  • salt and pepper

Instructions

  • Place briochecubes onto a sheet pan and place in a preheated 325-degree oven. Bake untilcompletely dry and lightly golden.  Oncethe croutons are cool they can be held for 1 to 2 days in an airtightcontainer.
     
    In a large bowl,toss croutons with ½ cup white balsamic vinaigrette, allow croutons to soak upvinaigrette, 2-3 minutes. Add remaining ingredients, season with salt andpepper and add a drizzle of vinaigrette. Toss to combine. Add dressing asneeded to lightly coat all ingredients.
     
     
    White balsamic vinaigrette
    Makes: 3 cups
     
    1 c white balsamicvinegar
    2c extra virginolive oil
    1T honey
    zest of 1 orange
    1 large shallot,sliced thinly
     
    Combine allingredients in bowl and stir together.

Notes

Place brioche cubes onto a sheet pan and place in a preheated 325-degree oven. Bake until completely dry and lightly golden.  Once the croutons are cool they can be held for 1 to 2 days in an airtight container.
 
In a large bowl, toss croutons with ½ cup white balsamic vinaigrette, allow croutons to soak up vinaigrette, 2-3 minutes. Add remaining ingredients, season with salt and pepper and add a drizzle of vinaigrette. Toss to combine. Add dressing as needed to lightly coat all ingredients.
 
 
White balsamic vinaigrette
Makes: 3 cups
 
1 c white balsamic vinegar
2c extra virgin olive oil
1T honey
zest of 1 orange
1 large shallot, sliced thinly
 
Combine all ingredients in bowl and stir together.
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Baby Greens with Cherries and Mozzarella Cheese

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Course: Salad
Servings:
Calories: 213kcal

Ingredients

  • 2 quarts mixed baby greens
  • 2 cups Northwest Cherries, pitted
  • 1 cup Small fresh mozzarella cheese balls 4oz
  • 1/4 cup torn mint leaves
  • Balsamic vinegar dressing recipe below

Instructions

  • Toss greens, cherries and cheese to distributeingredients evenly.  Add 1/4 cup BalsamicVinegar Dressing and mix to coat ingredients with dressing.  Makes 4 servings.
  • Balsamic Vinegar Dressing: Combine 1/4 cup balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon each grated lemon peel and salt and 1/4 teaspoon fresh ground pepper. Slowly add 1/4 cup olive oil while mixing with a whip. Makes about 1/2 cup
Tried this recipe?Let us know how it was!

Cherry Chicken Salad

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Course: Main Course

Ingredients

  • 3 Boneless, chicken breast halves, cooked and diced
  • 1/3 cup Northwest cherries Dried or Fresh
  • 1/3 cup Diced celery
  • 1/3 cup Toasted, chopped pecans
  • 1/3 cup Mayonnaise
  • 1 tbsp Buttermilk
  • salt and pepper to taste

Instructions

  • In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper. Mix together well and refrigerate until chilled. Serve on cracked wheat bread, croissants or a bed of lettuce.
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Cherry Chicken Salad

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Course: Salad
Servings:

Ingredients

  • 2 qts Romaine Lettuce
  • 2 cups Northwest Cherries pitted
  • 2 cups sliced, cooked chicken breast
  • Easy Parmesan Croutons
  • 2 tbsp Shredded Parmesan cheese

Lime Dressing

  • 3 tbsp Lime juice
  • 1 clove garlic crushed
  • 3/4 tsp salt
  • 1/2 tsp grated, lime peel
  • 1/4 tsp Freshly ground black pepper
  • 1/3 cup Olive oil beaten in

Instructions

  • Toss lettuce, cherries, chicken and croutons in a large salad bowl.  Just before serving, pour Lime Dressing over salad, sprinkle with Parmesan cheese and toss lightly.
    Easy Parmesan Croutons:  Cut 3 slices day-old bread into ½-inch cubes.  Toss with 1 tablespoon olive oil and 1 tablespoon grated Parmesan cheese.  Heat in a nonstick skillet over medium heat 3 to 4 or until golden brown; stir frequently.  Makes 1-1/2 cups.
    Lime Dressing:  Combine 3 tablespoons fresh lime juice, 1 small clove crushed garlic, ¾ teaspoon salt, ½ teaspoon grated lime peel and ¼ teaspoon freshly ground coarse black pepper.  Beat in 1/3 cup olive oil until blended.  Remove garlic clove before pouring over salad.  Makes about ½ cup.
    **Time-Crunch Variation:  Purchase cut romaine lettuce, prepared croutons and cooked chicken from the salad bar or deli at your grocers.  Dress the salad with bottled Caesar dressing.
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Fresh Cherry Picnic Salad

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Course: Salad
Servings:

Ingredients

  • 1 cup Sugar snap peas
  • 2 cups Northwest Cherries pitted
  • 1 Cucumber Medium, halved and seeded
  • 1 cup Red Radishes chopped
  • 3 tbsp White wine vinegar
  • 2 tbsp Balsalmic vinegar
  • 1/2 tsp sesame oil
  • 3/4 tsp salt
  • 1/2 tsp toasted sesame seeds
  • 1/2 tsp fresh ginger root grated
  • 1/8 tsp ground pepper

Instructions

  • Blanch peas in boiling salted water 1 minute; plunge into iced water to cool. Drain. Mix cherries, cucumber, radishes, and peas. Combine remaining ingredients and mix well. Pour over cherry mixture and toss to coat. Marinate in the refrigerator at least one hour.
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Cherry Blue Cheese Salad

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Course: Salad
Servings:
Author: Chukar Cherries

Ingredients

  • 2 bunches butter lettuce, trim, wash, pat dry
  • 2 cups radicchio, chopped
  • 1 endive leaves separated
  • 1/2 cucumber, skinned and thinly sliced
  • 1/2 cup red onion
  • 1/4 cup merlot or red blend wine
  • 3 oz Northwest Cherries Dried or Fresh
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 1/2 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp mild honey or sugar
  • 1/4 tsp fresh ground pepper
  • 3/4 crumbles gorgonzola or Rogue blue cheese, Stilton blue cheese

Instructions

  • 1. In a medium bowl, combine the dried cherries and wine. Set aside.
    2. Prep the vegetables: wash, dry, prep the lettuce, radicchio,endive, cucumber, red onion.
    3. In a bowl, whip ingredients together for a savory dressing:vinegar, fresh lemon juice, Dijon mustard, mild honey orsugar, pepper. Set aside.
    4. Drain dried cherries, place on paper towel, and set aside.
    5. In a large bowl, combine all vegetables, add the driedcherries. Add olive oil, toss to coat. Add savory dressing,lightly toss. Add Kosher salt to taste.
    6. Spoon onto platter or salad bowls. Sprinkle with cheese crumbles.
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Red, White and Blue Salad

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Course: Salad

Ingredients

  • 1 cup Dark Sweet Northwest Cherries pitted
  • 1 cup Rainier Northwest Cherries pitted
  • 1 Large Northwest White Peach pitted and cubed
  • 1 cup fresh blueberries

Minted Honey Lemon Dressing

  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Honey
  • 1 tbsp Olive Oil
  • 2 tsp Chopped fresh mint
  • 1/4 tsp salt

Instructions

  • Tosstogether cherries, peach and blueberries. Sprinkle with dressing and toss gently. Makes 4 servings.
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