BING CHERRY AND RED GRAPE SALAD
with navel and mandarin oranges, sweet onion rings and fresh green pepper. Marinated in a sweet-sour extra virgin olive oil, ginger, garlic and mint vinaigrette, with cinnamon, cloves and coriander!
Makes 7 cups
2 c. fresh seedless red grapes, cut in half
3 c. fresh Bing cherries, pitted and cut in half
1/2 lg. sweet onion; cut off ends, cut in half from end to end, peel 1/2 for this recipe, then cut the 1/2 in half again from end to end, then cut crosswise into very thin quarter rings
1 med. green pepper, cored, cut from end to end into 1/4 inch wide strips, then cut crosswise into 1/4 inch squares
2 fresh navel oranges; grate (zest) the rind of 1 orange before peeling and cutting into segments, then peel and segment the 2nd orange
11 oz. can (net wt.) mandarin oranges, drained
Combine grapes, cherries, onion and green pepper in extra large bowl, omitting all oranges for now. Toss to distribute.
1/3 c. extra virgin olive oil
1/3 c. white vinegar
3/4 c. sugar
3 T. fresh, peeled finely diced ginger
3 med. garlic cloves, peeled and finely chopped
3 T. coarsely cut fresh mint
2-1/2 t. cinnamon
1 t. ground coriander
1/4 t. ground allspice
1/4 t. ground cloves
1 t. salt
zest from one of the oranges
Combine all dressing ingredients in separate bowl. Stir with wire whisk till thoroughly combine.
Pour dressing over fruit. Toss to coat.
Now add mandarin oranges and fresh orange segments. Toss very gently to coat.
Transfer to covered container and refrigerate several hour or till onion softens. Shake container now and then to redistribute fruit in marinade.
Notes: Serve individual servings in lettuce cups. For a buffet, place in a bowl garnished with mint sprig and a few whole pitted cherries and whole grapes.
Be sure to toss gently so the mandarin orange segments don’t break.
Don’t use a food processor to chop veggies for salads. Size and shape are important to the visual achievement.