Cherry Citrus Salad

 

Hello friends– Have cherries turned up at your market yet??  I walked over to the Farmers Market in San Francisco last week with little Lois and there were cherries galore!  So dark and sweet– we bought a bagful for a treat.

And back home there are piles of Cherries at the market too– So when Jenni invited us over for a bar-b-que, we arrived with this salad in hand.  Bright and sweet and hearty.  Just right for a summer night eating grilled chicken & sausages with a table of friends.

CHERRY CITRUS SALAD
8 cups mixed salad greens
14 oz. can garbanzo beans, drained & rinsed
2 avocados, cut into chunks
3 cups fresh cherries, pitted
2 oranges, peeled and cut into sections

Dressing:
1/3 cup olive oil
3 tab. Champagne orange vinegar*
1 tsp. sugar
salt & freshly ground pepper to taste

Spread the greens into a large salad bowl.  On top, layer the beans, avocados, cherries and oranges.

Shake the dressing ingredients in a container with a tight fitting lid until they are thoroughly blended. Drizzle the dressing over the salad when you are ready to serve it.  Enjoy!

*They have this luscious Orange Vinegar at Trader Joe’s– but I’ve seen it other places too.

A couple pics from our trek to the SF Farmer’s Market  (San Francisco City Hall in the background)–
   

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Blueberry Orange Broccoli Salad

IMG_1475Hi there– Big birthday dinner around here this week.  Jobay turned 3!!  It was tons of fun –hot dogs for all! (Jobay’s fave), all the best kind 3 year old presents and Pin the Tail on the Donkey– I didn’t realize how good a 3 year old can be at cheating on that game!!

Along with the hot dogs, there were some salads on the table, including this fruity broccoli salad– fresh and sweet.  We gobbled it down to the last blueberry…

BLUEBERRY ORANGE BROCCOLI SALAD
2 crowns of broccoli, cut into chunks (about 7 cups)
1/4 cup red onion, minced fine
2 oranges, peeled & cut into little chunks
1 cup fresh blueberries
2/3 cup walnuts, cut into chunks
1/3 cup sugar

dressing:
1/3 cup unflavored yogurt
1/3 cup mayonnaise
2 tab. honey
2 tab. cider vinegar
1/4 tsp. salt

Start with the walnuts.  We’re going to candy them.  Put the nuts and sugar in a small skillet and stir them over medium heat until the sugar melts to a caramel color and coats the walnuts.  Spread them over a sheet of foil on a heat proof counter.  Let them cool.

Then the dressing.  In a large mixing bowl whisk together the yogurt, mayo, honey, vinegar and salt.

To the dressing, mix in the broccoli, onion, orange chunks and blueberries.  Set the the bowl into the fridge to chill of an 30 minutes or more.  When you’re ready to set it on the table, stir in the candied walnuts.  Delish!

IMG_1533Jobay our birthday girl– She had more fun celebrating!!