FOR YOUR TABLE
Chopped Cherry Salad with Cherry Dijon Vinaigrette
Recipe courtesy of Vicki Shanta Retelny (victoriashanta retelny.com)
© New Africa / Stock.Adobe.Com; Vicki Shanta Retelny
- 1 L (4 cups) romaine lettuce, chopped
- ½ large cucumber, chopped
- 6 grape tomatoes, quartered
- 2 large radishes, diced
- 6 fresh sweet cherries, halved or sliced
- 125 mL (½ cup) chickpeas, rinsed and drained
- 60 mL (¼ cup) feta cheese, crumbled
- 125 mL (½ cup) frozen cherries, thawed
- 30 mL (2 Tbsp) extra virgin olive oil
- 2 small garlic cloves, finely minced
- 2 mL (½ tsp) Dijon mustard
- Pinch of salt and black pepper
DRESSING
In a large bowl, toss all of the produce and chickpeas together and top with cheese.
Prepare the dressing: Place all of the dressing ingredients in a mini food processor or blender, or use a handheld immersion blender. Purée until blended but not smooth and cherries are still a bit chunky. Pour over salad and gently toss. Makes 2 servings.
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