Sour cherry salad for lunch

by Rebekahcooked up on July 15, 2011

Happy Friday, friends. Tonight we won’t be cooking because we’ll be celebrating Dave’s success at work! But first, we get to have lunch:

I love fruit and nut salads. I also love that you don’t have to cook anything for them.

Remember these guys? They are just waiting to be part of my favorite kind of salad for lunch. But first, the not-so fun part. Cherries unfortunately have pits.

I don’t have a cherry pitter, but my little measuring spoons worked just fine.


Here’s what you need:

  • About a cup of whatever salad greens you have on hand ( I used a mix of butter lettuce and frisee)
  • A half cup (or more, it’s fruit! It’s good for you) of fruit (cherries are in season, but I’ve also used fresh strawberries and dried fruit like raisins or cranberries).
  • A handful of nuts – I like almonds or cashews
  • Some strong cheese – feta or goat is best.

From there, there’s not much to it. Pit your cherries, and toss them with the rest of the ingredients.

No dressing necessary. Though some balsamic vinegar might be nice. The best part about this is that it’s organic, it’s easy to adapt to the seasons, and it takes no time at all to make.

1 Comment

  1. Your cherry salad sounds very good. I’ll have to remember it next season when I’m picking our cherry trees.

    Comment by Karen — July 15, 2011 at 1:02 pm

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