Simple Salad Greens with Creamy Michigan Cherry Balsamic Dressing

Salads are the perfect manner to take pleasure in our each day dose of uncooked meals, proper? And with the climate a lot hotter, salads are further tempting!

So I’ve been taking part in with salad dressing variations over the previous few weeks, and including cherries for seasonal twist has change into my latest favourite. This dressing is creamy, but nonetheless mild and tangy. I’m utilizing bitter cherries right here, however I wager darkish cherries can be nice, too, for a richer, sweeter model.

Hope you get an opportunity to do that in your salads someday quickly, and completely satisfied June!

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romaine lettuce, chopped (or salad greens and extra chopped greens of your alternative)

Creamy Dressing
1/2 cup uncooked cashews
1/2 cup unsweetened soy (or different nondairy) milk
1/2 cup Fustini’s Traverse Metropolis Cherry Balsamic Vinegar (or balsamic of your alternative)
1/2 cup contemporary or frozen bitter cherries (pitted)
1/4 cup water
1/4 cup lemon juice
2 teaspoons yellow mustard
1/2 teaspoon kosher salt


Place chilled salad greens (and another greens you want) in a big bowl, and put aside.

To make dressing, place cashews, soy milk, balsamic vinegar, cherries, water, lemon juice, mustard, and salt in a high-powered blender (like a Vitamix), and course of till clean.

Drizzle salad with desired quantity of dressing, and refrigerate the rest. Serve instantly.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen


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