recipe salads steak arugala block

Salad recipes

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Steak and Arugula Salad with Cherries

Fresh Cherry Summer Salad (11)

Fresh Cherry and Spinach Salad

Caeser Style Cherry Chicken Salad

Cherry Chicken Salad

Northwest sweet cherries, wild arugula & lamb's quarter spinach with a roasted pistachio vinaigrette.

Wild arugula & lamb's quarter spinach

Red, White and Blue Salad

Dried Cherry Chicken Salad

Cherry Chicken Salad

Cherry Blue Cheese Salad

Cherry Blue Cheese Salad

recipe salads quinoa salad thumb

Dried Cherry Quinoa Salad

CherBabyGreen-007

Baby Greens with Cherries

Fresh Cher Picnic Salad

Fresh Cherry Picnic Salad

Brioche panzanella with cherries, mint, basil and feta

Brioche panzanella with cherries

recipe salads steak arugala block

Steak and Arugula Salad with Cherries and Almonds

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Course: Salad
Servings: 4
Calories: 754kcal
This Steak Salad with Arugula, Cherries, and Almonds is a perfect balance of flavors and textures, making it a great choice for a light yet satisfying meal. It’s also a fantastic option for entertaining, as it looks impressive but is straightforward to prepare. Enjoy every bite of this nutritious and delicious salad!

Ingredients

For The Salad

  • 1 bag 10oz. fresh baby arugula
  • 1 cup rainier cherries pitted & halved
  • 2 Tbsp olive oil
  • 1 pound Steak filets or hanger steak (Pepper & Salt to flavor)
  • 1/2 cup almonds roughly chopped
  • 4 oz. crumbled blue cheese
  • 1/2 red onion thinly julienned

For The Lime Dressing

  • 1 1/2 cups dark sweet cherries pitted
  • 1/3 cup red wine vinegar
  • 1/4 red onion diced
  • 2 cloves garlic halved
  • 3 tbsp honey
  • 2 tsp dijon mustard
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup olive oil

Instructions

  • Toss lettuce, cherries, chicken and croutons in a large salad bowl.  Just before 0

For The Salad

  • Season steak generously on both sides with salt and pepper. Let it rest at room temperature.
  • Heat a large grill pan or skillet over medium heat, and add 2 Tbsp. of olive oil. When it begins to shimmer, add steak and sear on both sides until cooked to your liking. Set steak aside covered, and let it rest 10 minutes.
  • In a large salad bowl, layer arugula with cherries, almonds, blue cheese, and onion.

For The Lime Dressing

  • In a small saucepan, reduce cherries with a couple teaspoons of water over medium-low heat (approximately 10-15 minutes). In a blender, combine all ingredients and blend until smooth.
  • Top the salad with the steak, sliced. Drizzle dressing on top and finish with minced fresh basil.
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Fresh Cherry Summer Salad (11)

Fresh Cherry & Spinach Summer Salad

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Prep Time: 10 minutes
Course: Salad
Servings: 4
Calories: 430kcal
Throw together a hearty, fresh, and light salad for summer in just a few minutes. Embrace a combination of fruit and nuts with the addition of fresh cherries and pecans, with spinach as the ideal base. Of course, you can choose to use other greens such as arugula, butter lettuce, or mixed greens. Mix together a quick homemade dressing for the perfect tangy topping to tie it all together.

Ingredients

  • 6 cups fresh spinach
  • 1 cup fresh cherries, pitted and sliced in half
  • 1/4 red onion, sliced
  • 3 tbsp olive oil
  • 3 tbsp red wine vinegar
  • 1/2 tbsp maple syrup
  • salt and pepper, to taste
  • 1/4 cup crumbled feta cheese
  • 1 cup pecans, chopped

Instructions

  • In a large bowl, combine the spinach, cherries, and red onion.
    In a small bowl or jar, add the olive oil, red wine vinegar, maple syrup, and salt and pepper. Mix to combine. Pour the dressing over the spinach mixture and toss to combine.
    Top the salad with crumbled feta cheese, chopped pecans, and additional sliced cherries.
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Cherry Chicken Salad

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Course: Salad
Servings: 6

Ingredients

  • 2 qts Romaine Lettuce
  • 2 cups Northwest Cherries pitted
  • 2 cups sliced, cooked chicken breast
  • Easy Parmesan Croutons
  • 2 tbsp Shredded Parmesan cheese

Lime Dressing

  • 3 tbsp Lime juice
  • 1 clove garlic crushed
  • 3/4 tsp salt
  • 1/2 tsp grated, lime peel
  • 1/4 tsp Freshly ground black pepper
  • 1/3 cup Olive oil beaten in

Instructions

  • Toss lettuce, cherries, chicken and croutons in a large salad bowl.  Just before serving, pour Lime Dressing over salad, sprinkle with Parmesan cheese and toss lightly.
    Easy Parmesan Croutons:  Cut 3 slices day-old bread into ½-inch cubes.  Toss with 1 tablespoon olive oil and 1 tablespoon grated Parmesan cheese.  Heat in a nonstick skillet over medium heat 3 to 4 or until golden brown; stir frequently.  Makes 1-1/2 cups.
    Lime Dressing:  Combine 3 tablespoons fresh lime juice, 1 small clove crushed garlic, ¾ teaspoon salt, ½ teaspoon grated lime peel and ¼ teaspoon freshly ground coarse black pepper.  Beat in 1/3 cup olive oil until blended.  Remove garlic clove before pouring over salad.  Makes about ½ cup.
    **Time-Crunch Variation:  Purchase cut romaine lettuce, prepared croutons and cooked chicken from the salad bar or deli at your grocers.  Dress the salad with bottled Caesar dressing.
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Northwest sweet cherries, wild arugula & lamb's quarter spinach with a roasted pistachio vinaigrette.

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Course: Salad
Servings: 4
Author: Eric DeBonis

Ingredients

  • 16 Northwest Cherries, pitted and halved
  • 4 cups wild arugala
  • 2 cups lamb quarter spinach
  • 1/2 cup shelled pistachios

Dressing:

  • 6 tbsp grape seed oil
  • 2 tbsp pistachio oil
  • 2 tbsp sherry vinegar
  • fine sea salt and pepper to taste.

Instructions

  • 1. Pit and half the cherries, reserve in a bowl.
    2. Make the vinaigrette: in a bowl, whisk together the grape seed oil, the sherry vinegar, the pistachio oil. Add sea salt and pepper to taste.
    3. Pour the vinaigrette over the cherries, let them marinate for a few minutes so that the vinaigrette and the cherry juices mix together. Remove the cherries, set aside in a bowl again.
    4. Roast the shelled pistachios in a pre-heated 450° F oven. Let them cool and process them in a food processor as to obtain a coarsely ground texture.
    5. In a large bowl, toss together the spinach and the arugula and the vinaigrette. Arrange the greens on 4 chilled plates. Put 8 half cherries over the greens with a spoon as well as a little bit of the juice that dripped from the cherries in the bowl. Sprinkle ground pistachios over the salad and serve promptly.
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Red, White and Blue Salad

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Course: Salad

Ingredients

  • 1 cup Dark Sweet Northwest Cherries pitted
  • 1 cup Rainier Northwest Cherries pitted
  • 1 Large Northwest White Peach pitted and cubed
  • 1 cup fresh blueberries

Minted Honey Lemon Dressing

  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp Honey
  • 1 tbsp Olive Oil
  • 2 tsp Chopped fresh mint
  • 1/4 tsp salt

Instructions

  • Tosstogether cherries, peach and blueberries. Sprinkle with dressing and toss gently. Makes 4 servings.
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Cherry Chicken Salad

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Course: Main Course

Ingredients

  • 3 Boneless, chicken breast halves, cooked and diced
  • 1/3 cup Northwest cherries Dried or Fresh
  • 1/3 cup Diced celery
  • 1/3 cup Toasted, chopped pecans
  • 1/3 cup Mayonnaise
  • 1 tbsp Buttermilk
  • salt and pepper to taste

Instructions

  • In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper. Mix together well and refrigerate until chilled. Serve on cracked wheat bread, croissants or a bed of lettuce.
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Cherry Blue Cheese Salad

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Course: Salad
Servings: 4
Author: Chukar Cherries

Ingredients

  • 2 bunches butter lettuce, trim, wash, pat dry
  • 2 cups radicchio, chopped
  • 1 endive leaves separated
  • 1/2 cucumber, skinned and thinly sliced
  • 1/2 cup red onion
  • 1/4 cup merlot or red blend wine
  • 3 oz Northwest Cherries Dried or Fresh
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 1/2 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 tsp mild honey or sugar
  • 1/4 tsp fresh ground pepper
  • 3/4 crumbles gorgonzola or Rogue blue cheese, Stilton blue cheese

Instructions

  • 1. In a medium bowl, combine the dried cherries and wine. Set aside.
    2. Prep the vegetables: wash, dry, prep the lettuce, radicchio,endive, cucumber, red onion.
    3. In a bowl, whip ingredients together for a savory dressing:vinegar, fresh lemon juice, Dijon mustard, mild honey orsugar, pepper. Set aside.
    4. Drain dried cherries, place on paper towel, and set aside.
    5. In a large bowl, combine all vegetables, add the driedcherries. Add olive oil, toss to coat. Add savory dressing,lightly toss. Add Kosher salt to taste.
    6. Spoon onto platter or salad bowls. Sprinkle with cheese crumbles.
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recipe salads quinoa salad block

Dried Cherry Quinoa Salad

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Course: Salad
Servings: 4
Calories: 300kcal
Quinoa serves as the ideal base for a wholesome salad, whether you’re planning a spring lunch or a summer potluck. Dress it up with dried cherries for a pop of natural sweetness, along with the balanced flavors of crumbled feta cheese, red onion, chopped walnuts, olive oil, and lemon juice.

Ingredients

  • 2 cups dry quinoa, cooked and cooled
  • 1/2 of a red onion, minced
  • 1/2 cup Italian parsley, minced
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 2 tsp salt
  • 3/4 cup walnuts, chopped
  • 1 1/4 cup dried cherries
  • 3/4 cup crumbled feta cheese

Instructions

  • In a large bowl, combine the cooled quinoa, minced red onion, minced parsley, lemon juice, olive oil, and salt. Stir until well combined.
  • Mix in chopped walnuts, dried cherries, and crumbled feta cheese. Leave in the fridge for at least 30 minutes prior to serving.
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Baby Greens with Cherries and Mozzarella Cheese

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Course: Salad
Servings: 4
Calories: 213kcal

Ingredients

  • 2 quarts mixed baby greens
  • 2 cups Northwest Cherries, pitted
  • 1 cup Small fresh mozzarella cheese balls 4oz
  • 1/4 cup torn mint leaves
  • Balsamic vinegar dressing recipe below

Instructions

  • Toss greens, cherries and cheese to distributeingredients evenly.  Add 1/4 cup BalsamicVinegar Dressing and mix to coat ingredients with dressing.  Makes 4 servings.
  • Balsamic Vinegar Dressing: Combine 1/4 cup balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon each grated lemon peel and salt and 1/4 teaspoon fresh ground pepper. Slowly add 1/4 cup olive oil while mixing with a whip. Makes about 1/2 cup
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Fresh Cherry Picnic Salad

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Course: Salad
Servings: 4

Ingredients

  • 1 cup Sugar snap peas
  • 2 cups Northwest Cherries pitted
  • 1 Cucumber Medium, halved and seeded
  • 1 cup Red Radishes chopped
  • 3 tbsp White wine vinegar
  • 2 tbsp Balsalmic vinegar
  • 1/2 tsp sesame oil
  • 3/4 tsp salt
  • 1/2 tsp toasted sesame seeds
  • 1/2 tsp fresh ginger root grated
  • 1/8 tsp ground pepper

Instructions

  • 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 in the refrigerator at least one hour.
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Brioche panzanella with cherries, mint, basil and feta

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Course: Appetizer, Salad
Servings: 4
Author: Jenn Louis

Ingredients

  • 4 cups brioche, made into 1-ince cubes
  • 1 1/2 cup Northwest Cherries, pitted and cut in half
  • 10 large leaves basil, sliced into ribbons
  • 10 large leaves mint, sliced into ribbons
  • 2 oz arugula leaves
  • 1/2 cup crumbled feta
  • 1 cup white balsamic vinaigrette recipe below
  • salt and pepper

Instructions

  • Place briochecubes onto a sheet pan and place in a preheated 325-degree oven. Bake untilcompletely dry and lightly golden.  Oncethe croutons are cool they can be held for 1 to 2 days in an airtightcontainer.
     
    In a large bowl,toss croutons with ½ cup white balsamic vinaigrette, allow croutons to soak upvinaigrette, 2-3 minutes. Add remaining ingredients, season with salt andpepper and add a drizzle of vinaigrette. Toss to combine. Add dressing asneeded to lightly coat all ingredients.
     
     
    White balsamic vinaigrette
    Makes: 3 cups
     
    1 c white balsamicvinegar
    2c extra virginolive oil
    1T honey
    zest of 1 orange
    1 large shallot,sliced thinly
     
    Combine allingredients in bowl and stir together.

Notes

Place brioche cubes onto a sheet pan and place in a preheated 325-degree oven. Bake until completely dry and lightly golden.  Once the croutons are cool they can be held for 1 to 2 days in an airtight container.
 
In a large bowl, toss croutons with ½ cup white balsamic vinaigrette, allow croutons to soak up vinaigrette, 2-3 minutes. Add remaining ingredients, season with salt and pepper and add a drizzle of vinaigrette. Toss to combine. Add dressing as needed to lightly coat all ingredients.
 
 
White balsamic vinaigrette
Makes: 3 cups
 
1 c white balsamic vinegar
2c extra virgin olive oil
1T honey
zest of 1 orange
1 large shallot, sliced thinly
 
Combine all ingredients in bowl and stir together.
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