mesclun salad with chickpeas and dried cherries

By pdav

Ingredients

• 6 ounces mesclun (6 cups)
• 2 carrots, halved lengthwise and thinly sliced on the bias
• 1 15-ounce can chickpeas, rinsed
• 1/2 cup dried cherries
• 1/4 cup fresh dill sprigs
• 4 to 5 tablespoons Balsamic-Dijon Vinaigrette
• or bottled balsamic vinaigrette

Details

Servings 4

Preparation

Step 1

In a large bowl, toss the mesclun, carrots, chickpeas, cherries, and dill with the vinaigrette.