Crunchy Summer Salad With Oven Dried Cherries Recipes

OVEN-DRIED CHERRIES

Steps:

• Heat the oven to 300 degrees. Line two baking sheets with parchment, and set aside.
• In a medium bowl, toss red cherries with balsamic vinegar and 1 tablespoon sugar. In another bowl, toss yellow cherries with white balsamic vinegar and remaining tablespoon sugar. Let cherries stand 30 minutes.
• Arrange cherries cut-sides up on the prepared baking sheets. Bake until cherries are wrinkled but still moist, 30 to 40 minutes. Transfer sheets to a wire rack to cool completely. Store the cherries in an airtight container, refrigerated, up to 1 week.

CHERRY FARRO SALAD WITH SWEET VINAIGRETTE

Steps:

• Whisk oil, maple syrup, vinegar, sugar, and salt together in a bowl until dressing is smooth.
• Cook and stir walnuts in a small skillet over low heat until toasted and fragrant, 3 to 4 minutes.
• Bring chicken broth, farro, oregano, and basil to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Remove saucepan from heat, cover with a lid, and let sit until all the liquid has been absorbed, about 30 minutes. Transfer farro to a glass bowl and cool to room temperature, about 30 minutes more.
• Mix walnuts, green apples, dried cherries, and parsley into farro. Drizzle dressing over farro mixture and toss to coat; refrigerate until chilled, at least 30 minutes.

MICHIGAN CHERRY SALAD

Steps:

• In a large bowl, combine the first 6 ingredients., Place raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. Drizzle over salad; toss to coat.

SPINACH SALAD WITH DRIED CHERRIES

Steps:

• Preheat oven to 350 deg. Spread the pumpkin seeds in a single layer in a pie plate. Bake until puffed and brown, approximately 10 minutes.
• Meanwhile, in a large bowl, whisk together the vinegar, mustard and oil until combined and thickened. Season with salt and pepper.
• Arrange spinach on a plate, sprinkle with onions, pumpkin seeds and cherries. Drizzle with dressing, allow each person to "toss" their own salad.

SUMMER DINNER SALAD WITH CREAMY CAPER DRESSING

Steps:

• Creamy Caper Dressing: Whisk together the capers, vinegar, buttermilk, salt and pepper.
• Then whisk in the oil in a steady stream to emulsify.
• Salad: Prepare a large bowl of ice water.
• STeam the corn until tender, about 3 to 6 minutes, depending on the ripeness, immediately plunge the corn into the ice water, and remove as soon as it's cooled.
• Using a large sharp knife, cut the corn from the cob, being sure to catch any juice.
• Cut the tomatoes in half width wise, then scoop out the seeds with your fingers.
• Cut into 1/4 inch dice.
• Peel off the outer dark green leaves from the romaine and cut off 3 inches from the tip.
• Cut inner leaves into 1/2 inch ribbons, then wash and dry thoroughly.
• Remove any brown outer leaves from the endive, then cut leaves into 1/2 inch ribbons.
• Combine the corn, tomatoes, romaine, endive, bacon and croutons in a large bowl.
• Toss with the dressing to distibute evenly.
• Add salt and pepper as you toss, until the capery flavour of the dressing comes through on the leaves.