7/29/10

Cherry and Blue Cheese Salad

This recipe has been in my files for quite some time but I've meant to post it much earlier than I am. Cherries in the grocery store are abundant for only a few weeks but when they are it's so wonderful to buy some and then find new and fun recipes to try them in.

While gathering recipes that used fresh cherries and looked promising, I saw this one and my mouth watered. I could just taste it already! Unfortunately life got so busy that I was working overtime, constantly on the go with the kids schedules, the house and a few unexpected things that popped up that my cherries didn't get made into 'new' recipes but instead were typical recipes and of course eaten fresh from the refrigerator (which isn't a bad thing at all! Ha ha).

So I'm putting this one into my online files to keep as I still think it looks wonderful and I'm excited to make it... if only life would slow down a moment and give me time to take a breath!


Cherry and Blue Cheese Salad


3/4 cup thinly-sliced mild red onion
2 tablespoons fresh-squeezed lemon juice
2 cups cold water
3 quarts bite-size mixed salad greens
1 pound fresh dark sweet pitted cherries
3/4 cup crumbled blue cheese

Place onions and lemon juice in a bowl with the 2 cups cold water; refrigerate 15 to 30 minutes. When done, pour off liquid and drain well.

In a large bowl, combine drained onions, salad greens, cherries, and enough Raspberry-Wine Dressing to lightly coat the greens.

Sprinkle top of salad with blue cheese and serve.




Raspberry-Wine Dressing:
1/4 cup raspberry vinegar
1/4 cup red wine
1/4 cup fresh or frozen raspberries
1/4 cup honey
1/2 cup fresh basil leaves
3/4 cup extra-virgin olive oil

In a blender or food processor, combine raspberry vinegar, red wine, raspberries, honey, and basil; whirl 1 minutes or until well blended. With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth. Store, covered, in the refrigerator. Serve at room temperature.

Yields 1 cup.
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