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Mesclun Salad With Chickpeas and Dried Cherries

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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

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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.

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