I love this salad and look forward to cherry season, I often use peaches too.
Salad with Cherries, Goat Cheese, and Pistachios
Fruit in salad may not be your thing, but the cherries really work here, offering a sweet, juicy burst to complement peppery greens and tangy cheese. Although we like the color of Rainiers, any cherry variety would be great.
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Total: 15 Minutes
- Calories: 173
- Fat: 12.6g
- Saturated fat: 2.9g
- Monounsaturated fat: 7.3g
- Polyunsaturated fat: 1.9g
- Protein: 4.6g
- Carbohydrate: 13g
- Fiber: 2.7g
- Cholesterol: 6mg
- Iron: 1.4mg
- Sodium: 256mg
- Calcium: 80mg
- 4 cups arugula
- 2 cups baby spinach
- 1/3 cup thinly vertically sliced red onion
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 1 cup pitted halved fresh Rainier cherries
- 1 ounce crumbled goat cheese (about 1/4 cup)
- 1/4 cup salted dry-roasted pistachios
- 1. Combine arugula, spinach, and onion in a large bowl.
- 2. Combine juice, mustard, honey, salt, black pepper, and garlic in a medium bowl, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Drizzle dressing over salad, and toss gently to coat. Arrange 1 1/2 cups salad on each of 4 salad plates. Top each serving with 1/4 cup cherries, 1 tablespoon cheese, and 1 tablespoon nuts.
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