Tuesday, June 26, 2012

Salad with Cherries, Goat Cheese and Pecans





The cherries in this salad offer a nice balance to the peppery greens and tanginess of the cheese.


serves 4 ( 5 points +)

  • 4 c. arugula
  • 2 c. baby spinach
  • ⅓ c. sliced red onion
  • 1-½ T. fresh lemon juice
  • ½ tsp. Dijon mustard
  • ½ tsp. honey
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 garlic clove, minced
  • 2 T. olive oil
  • 1 c. pitted halved Bing cherries
  • 1 oz. ( about ¼ c.) crumbled goat cheese
  • ¼ c. chopped pecans



Combine arugula, spinach and onion in a large bowl. Combine lemon juice with the next 6 ingredients ( through olive oil). Drizzle over salad.
Divide salad evenly on each of 4 plates. Top each salad with ¼ c. cherries, 1 T. cheese and 1 T. pecans

adapted from "Cooking Light"

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