with walnuts and apricot in a maple and spice vinaigrette!
Makes 5 cups

2 c. fresh Bing cherries (sweet red), washed, pitted and halved
1/2 pt. fresh blueberries, washed
12 dried apricots
1/2 c. diced sweet red roasted peppers
1/2 c. walnut pieces
1/2 sweet onion or red onion, sliced thinly into quarter rings; quarter onion from tip to tip, then slice each segment crosswise into thin 1/4 rings

1/4 c. Balsamic vinegar
1/4 c. extra virgin olive oil
1/4 c. real maple syrup (grade B)
1 t. onion powder
1/2 t. celery seed
1/4 t. ground allspice
1/2 t. salt

Place cherries and blueberries into large bowl.

Place apricots into glass bowl. Cover with water and microwave for 3-4 minutes till plump, or cook in pan of water on stove till plump if you don’t have a microwave. Drain well, then slice each into 4 strips, and add to berries.

Add red roasted peppers, walnut and onion.

In a separate bowl combine remaining ingredients to make dressing. Whisk with fork till smooth. Add to the fruit, toss well, then cover and refrigerate, stirring occasionally, for several hours prior to serving.

Notes: My husband prefers this salad (one of his favorite’s) taken out one hour before serving. Too chilled traps the flavors. Less chilled releases them. I agree.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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