Recipe by Faigy Grossman

Leafy Cherry Salad

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
15 Minutes
Diets

Although pie filling may seem like an unusual ingredient for a salad dressing, I found that it thickened the dressing, added flavor and color, and sweetened the end result. This is a sensational salad with sophisticated taste and flavors that is sure to please your Yom Tov crowd!

Ingredients

Salad

  • 8–10 ounces (225–280 grams) mixed greens (I used mostly romaine and some arugula; baby spinach leaves also work great here)

  • 1/2 ripe avocado, diced

  • 1 orange, sliced and then quartered

  • 1 cup Gefen Sliced Beets, cut into thin strips

  • 1 cup sliced white mushrooms

  • 1/3 cup sliced toasted almonds

  • 1/4 cup dried cherries (optional)

Dressing

  • 1/3 cup oil

  • 1/8 teaspoon black pepper

  • scant 1/4 teaspoon salt

Directions

Dressing

1.

In a small mixing bowl, combine all dressing ingredients. Blend with an immersion blender until smooth. (You may see small bits of cherries; that’s fine.)

Salad

1.

In a large mixing bowl, combine salad greens with remaining ingredients. Pour half the dressing over the salad, tossing to coat. Add additional dressing as desired, and toss until fully coated.

Tips:

You may prefer more greens or less; the salad tastes great either way. I urge you to try to acquire the dried cherries — they add a tremendous burst of flavor that really brings the salad up a notch.

Notes:

If you don’t like the stronger taste of red wine vinegar, you can substitute with regular white vinegar.

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis

Leafy Cherry Salad

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