Fresh Cherry Picnic Salad

Ingredients

1 cup sugar snap peas
2 cups pitted Northwest fresh sweet cherries
1 medium cucumber, halved, seeded and sliced 1/2-inch thick
1 cup red radishes, cut into wedge-shaped pieces
3 tablespoons white wine vinegar
2 tablespoons Balsamic vinegar
1/2 teaspoon sesame oil
3/4 teaspoon salt
1/2 teaspoon each toasted sesame seeds and grated fresh ginger root
1/8 teaspoon ground pepper

Directions

Blanch peas in boiling salted water 1 minute; plunge into iced water to cool. Drain. Mix cherries, cucumber, radishes and peas. Combine remaining ingredients and mix well. Pour over cherry mixture and toss to coat. Marinate, refrigerate, at least one hour.

Other Info

Makes 4 to 6 servings. 

Nutritional Analysis Per Serving: 119 Cal., 4 g pro., 2 g fat (17% Cal. from fat), 22 g carb., 2 mg chol., 3 g fiber, 474 g sodium.

Cherry Grilled Sweet Pepper Salad

Ingredients

1/4 cup balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons finely chopped fresh basil leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups pitted Northwest fresh sweet cherries
1 cup thinly sliced sweet onion
2 each yellow and red sweet peppers, halved and seeded

Directions

Combine balsamic vinegar, olive oil, garlic, basil, salt and ground pepper; mix well. Reserve about 3 tablespoons dressing for peppers. Toss cherries and onion in remaining dressing. Brush peppers with dressing and cook on lightly oiled grill over medium heat 10 to 12 minutes. Turn and brush peppers with dressing halfway through grilling. Place in paper or plastic bag and close tightly; let stand 10 to 15 minutes. Remove from bag and peel off skin. Slice peppers into 1/2-inch strips and mix with cherry mixture. Makes 4 to 6 servings. Preparation time 35-45 minutes.

Other Info

Tips

To take to a picnic or barbecue, prepare dressing and marinate cherries and onion ahead. Drain off 2 to 3 tablespoons dressing to brush onto peppers when ready to grill peppers. Proceed per directions above to prepare salad.

Grill peppers before grilling meat. Proceed per directions above.

Peppers may be broiled 4 to 6 inches from heat until skin begins to char. Peel as above.

Salad may be added to sandwiches in place of relishes or pickles 

Nutritional Analysis Per Serving: 174 Cal., 2.7 g pro., 7.8 g fat (37% Cal. from fat), 26.6 g carb., 0 mg chol., 4.6 g fiber, 541 mg sodium.

Cherry and Smoked Turkey Salad

Ingredients

12 ounces smoked turkey, sliced
2 cups Northwest fresh sweet cherries, pitted
1 mango*, pared and sliced
1 kiwi fruit, sliced
Napa cabbage, shredded
Spicy Dressing

Directions

Arrange turkey, cherries, mango and kiwi fruit on shredded Napa cabbage. Drizzle Spicy Dressing over salad. Makes 4 servings. 

Spicy Dressing: Heat 2 tablespoons vegetable oil and 1 clove crushed garlic until hot but not smoking; cool and remove garlic. Add 2 tablespoons balsamic or red wine vinegar and 1 tablespoon each honey and hot dry mustard** and 1/2 teaspoon each ground ginger and salt; mix well. Makes about 1/3 cup.

Other Info

 *One large nectarine may be substituted for mango.
 **One tablespoon of your favorite mustard may be substituted.