Crisp greens, sweet Bing cherries and sliced red onion tossed with an olive oil and raspberry vinaigrette with a hint of cloves!
Makes 4 servings

5 T. mild olive oil
2-1/2 T. raspberry vinegar
2 t. fresh lemon juice
1 light dash ground cloves
dash dry mustard
salt and pepper to taste
6 c. washed, crisped and torn greens (except iceberg/head lettuce)
1 c. sweet bing cherries (sweet red), halved and pitted
1 handful peeled, thinly sliced red onion rings

In large mixing bowl combine first 6 ingredients. Stir briskly with fork till thickened,

Add greens, cherries and red onion. Toss gently to coat. Spoon onto salad plates and serve immediately.

Notes: Romaine, butter (Boston), bronze, green leafy and/or field greens are all suitable for this salad; iceberg/head lettuce is not.

To pit cherries if you don’t have a cherry pitter: Using a paring knife, cut cherry in half from tip to tip, scoring around entire pit. Pull apart, then flip the pit out with the tip of the knife.

Go very easy on the cloves. Just a touch goes a long way and if done right, gives this salad a unique flavor. The cloves should stand in the shadows barely discernible.

A strong tasting olive oil will overpower everything else, so go mild.


Published by Sharon Lee Davies-Tight, artist, writer, 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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