Rating: 5 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 2012

Gallery

Credit: José Picayo; Styling: Michele Faro

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine arugula, spinach, and onion in a large bowl.

    Advertisement
  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

173 calories; fat 12.6g; saturated fat 2.9g; mono fat 7.3g; poly fat 1.9g; protein 4.6g; carbohydrates 13g; fiber 2.7g; cholesterol 6mg; iron 1.4mg; sodium 256mg; calcium 80mg.
Advertisement