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This salad is delicious! I like to use pinot noir wine in the blue cheese dressing since we make our own wine.
Cherry and Blue Cheese Salad Recipe
Salad and Salad Dressing,
Yields: 8 to 10 servings
Prep time: 30 min
Raspberry-Wine Dressing (see recipe below)
3/4 cup thinly-sliced mild red
2 tablespoons fresh-squeezed
2 cups cold water
3 quarts bite-size mixed salad greens
1 pound fresh or frozen dark sweet pitted
cherries (if using frozen, thaw first)
3/4 cup crumbled
Blue Cheese (gorgonzola or Roquefort cheese may be substituted)
Prepare Raspberry-Wine Dressing; set aside.
Place onions and lemon juice in a bowl with the 2 cups cold water; refrigerate
15 to 30 minutes. When done, pour off liquid and drain well.
In a large bowl, combine drained onions, salad greens, cherries, and enough
Raspberry-Wine Dressing to lightly coat the greens.
Sprinkle top of salad with blue cheese and serve.
Makes 8 to 10 servings.
1/4 cup red wine (I like to use pinot noir wine)
1/4 cup fresh or frozen
1/4 cup honey
1/2 cup fresh
3/4 cup extra-virgin
In a blender or food processor, combine raspberry vinegar, red wine,
raspberries, honey, and basil; whirl 1 minutes or until well blended.
With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth.
Store, covered, in the refrigerator. Serve at room temperature.
Yields 1 cup.