SPINACH AND LENTIL SALAD WITH OREGON BLUE CHEESE AND TART CHERRY VINAIGRETTE
Steps:
- In a heavy saucepan cover lentils with water by 2 inches and simmer until just tender but not falling apart, about 15 minutes. Drain lentils well in a sieve. Rinse lentils under cold running water to stop cooking and drain well. In a bowl toss lentils with 2 tablespoons vinegar and salt and pepper to taste. (Lentils may be made 2 days ahead and chilled, covered. Bring lentils to room temperature before proceeding.)
- In a skillet cook bacon over moderate heat until crisp and with tongs transfer to paper towels to drain. Crumble bacon.
- In cleaned saucepan heat 2 tablespoons oil over moderate heat until hot but not smoking and cook shallot, stirring, until golden brown. Stir in water, cherries, sugar, and remaining 5 tablespoons vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Reduce heat to low and whisk in remaining 2 tablespoons oil in a slow stream until emulsified. Season vinaigrette with salt and pepper.
- Add half of vinaigrette to lentils and toss well. In another bowl toss spinach with half of lentil mixture, half of bacon, half of cheese, remaining vinaigrette, and salt and pepper to taste.
- Divide remaining lentil mixture among 6 plates and top with spinach mixture. Sprinkle salads with remaining bacon and cheese.
GREEN BEANS WITH TOASTED WALNUTS AND DRIED-CHERRY VINAIGRETTE
Provided by Diane Morgan
Categories Side Christmas Thanksgiving Vegetarian Quick & Easy Low Cal High Fiber Vinegar Dried Fruit Walnut Green Bean Fall Healthy Low Cholesterol Christmas Eve Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
- Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
- Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.
HARVEST SALAD WITH CHERRY VINAIGRETTE
Mixed greens and plenty of produce make this salad so satisfying, and it's gorgeous to serve for special occasions. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (1 cup each).
Number Of Ingredients 17
Steps:
- Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces., In a large bowl, combine salad greens, apples, carrot, tomatoes, chickpeas, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.,
Nutrition Facts :
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THE BEST SOUR CHERRY RECIPES - MARTHA STEWART
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- Sour-Cherry Cobbler. Easy enough to cook over a camp stove, this cobbler recipe blends tangy sour cherries with a warm, buttery cake. The fruit drops down as the cake rises, creating a mix of sweet and tart flavors.
- Roasted Rhubarb-and-Sour-Cherry Compote. This sweet-tart condiment can be used as a topping for a bowl of yogurt, as a cocktail mixer, and beyond. Sour cherries sweeten as they cook, while rhubarb imparts a tangy flavor—but both fruits keep their signature red color as they roast.
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From insanelygoodrecipes.com
5/5 (1)Published Aug 1, 2023Category Recipe Roundup
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