Salad with Cherries, Goat Cheese, and Pistachios

By KrissyW330

Ann Taylor Pittman, Cooking Light

JULY 2012

Ingredients

• 4 cups arugula
• 2 cups baby spinach
• 1/3 cup thinly vertically sliced red onion
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• 1 cup pitted halved fresh Rainier cherries
• 1 ounce crumbled goat cheese (about 1/4 cup)
• 1/4 cup salted dry-roasted pistachios

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine arugula, spinach, and onion in a large bowl.

2. Combine juice, mustard, honey, salt, black pepper, and garlic in a medium bowl, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Drizzle dressing over salad, and toss gently to coat. Arrange 1 1/2 cups salad on each of 4 salad plates. Top each serving with 1/4 cup cherries, 1 tablespoon cheese, and 1 tablespoon nuts.