Cherry Blossom Salad


  • 4 c. mixed greens
  • 1 c. sliced mushrooms
  • 1/4 c. dried cherries
  • 2 t. pecan or pistachio halves
  • Toss with Raspberry Vinaigrette (recipe follows


Toss salad greens and mushrooms together in a bowl. Divide equally between two salad plates. Sprinkle with the cherries and pecans. Drizzle with the desired amount of raspberry Walnut Vinaigrette.

For the Raspberry Walnut Vinaigrette:

  • 1 cup raspberry jam
  • 1/4 cup cold water
  • 1 T. apple cider vinegar
  • 1 t. walnut oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup canola oil

Mix the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well. Add canola oil slowly, whisking constantly until blended. Store vinaigrette in a jar with a tight fitting lid in the refrigerator for up to 3 weeks.

Makes 1 1/2 cups.