Sweet-Tart Cherry Splash

  • Yield 8 servings

When cherries are in season, whip up this quick salad dressing to enjoy over arugula, endive or field greens.

If you can’t find walnut oil, use 2 additional tablespoons of extra-virgin olive oil. Remove the cherry pits over a bowl to save the juice.


1 cup heaping, fresh cherries, pitted and chopped with juice saved
1/2 cup extra-virgin olive oil
2 tablespoons walnut oil
1/4 cup raspberry, balsamic or red wine vinegar
Juice of 1 lemon
2 tablespoons chopped almonds or walnuts
Salt and freshly ground black pepper, to taste


  1. Combine all ingredients including cherry juice in a nonreactive large mixing bowl and stir well with a wire whisk. This dressing keeps refrigerated for up to 5 days.



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