Cherry Arugula Salad in the Pink
Surprise your guests with this tasty pink salad dressing. The secret to the color lies in the red onion. Serves 4-6.
Dressing:
1/8 cup (30 mL) white vinegar
1/8 cup (30 mL) white sugar
1/2 cup (125 mL) canola oil
1/4 cup (60 mL) red onion, chopped
1 Tbsp (15 mL) water
1/2 tsp (2.5 mL) dry mustard powder
1/2 tsp (2.5 mL) salt
Place all ingredients in blender or food processor and blend until smooth and pink in color. Set aside.
Salad:
6 cups (1.5 L) arugula or mixed summer greens
(add radicchio leaves for added color if desired)
1 cup (250 mL) fresh B.C. Brand cherries, pitted and halved
1/2 cup (125 mL) pecans, toasted
Parmesan cheese curls* to garnish.
*Make Parmesan cheese curls by using a vegetable peeler along a block of fresh Parmesan cheese.
Place all salad ingredients in a large bowl and toss to combine. Add dressing just before serving and toss again to coat. Note: You may have more dressing than needed. Any extra dressing can be kept in the fridge for up to 5 days. If preferred, salad can be plated on individual dishes and then drizzled with dressing just before serving.
Per serving: Calories: 180, Carbohydrate: 10.5 g (18%), Protein: 2 g (4%), Fat: 15.6 g (78%)
Each serving provides 2 servings of fruits and vegetables.