Salads are the ideal way to enjoy our daily dose of raw food, right? And with the weather so much warmer, salads are extra tempting!
So I’ve been playing with salad dressing variations over the last few weeks, and adding cherries for seasonal twist has become my newest favorite. This dressing is creamy, yet still light and tangy. I’m using sour cherries here, but I bet dark cherries would be great, too, for a richer, sweeter version.
Hope you get a chance to try this on your salads sometime soon, and happy June!
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SIMPLE SALAD GREENS WITH CREAMY MICHIGAN CHERRY BALSAMIC DRESSING
romaine lettuce, chopped (or salad greens and additional chopped vegetables of your choice)
1/2 cup raw cashews
1/2 cup unsweetened soy (or other nondairy) milk
1/2 cup Fustini’s Traverse City Cherry Balsamic Vinegar (or balsamic of your choice)
1/2 cup fresh or frozen sour cherries (pitted)
1/4 cup water
1/4 cup lemon juice
2 teaspoons yellow mustard
1/2 teaspoon kosher salt
Place chilled salad greens (and any other vegetables you wish) in a large bowl, and set aside.
To make dressing, place cashews, soy milk, balsamic vinegar, cherries, water, lemon juice, mustard, and salt in a high-powered blender (like a Vitamix), and process until smooth.
Drizzle salad with desired amount of dressing, and refrigerate the remainder. Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen