Cherry Arugula Salad in the Pink

Cherry Arugula Salad in the Pink

Surprise your guests with this tasty pink salad dressing. The secret to the colour lies in the red onion.

Serves 4 to 6


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
6 cups (1.5 L) arugula or mixed summer greens
(add radicchio leaves for added color if desired)
1 cup (250 mL) fresh BC Tree Fruits 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.


  1. Dressing preparation: Place all ingredients in blender or food processor and blend until smooth and pink in colour. Set aside.
  2. 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.

Nutritional Information

Per serving
Calories: 180
Carbohydrates: 10.5 g (18%)
Protein: 2 g (4%)
Fat: 15.6 g (78%)

Each serving provides 2 servings of fruits and vegetables.

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