Chopped cherries, baby spinach, shredded carrots, cubed cucumbers, mint, and pecans drizzled in a homemade dijon vinaigrette.
There’s nothing better than the dewy clean smell that prepping a salad gives off. I love making a salad. With each slice of the knife, it accentuates the little subtleties in each ingredient, and all of sudden it just smells fresh… and right. it’s an all-around great experience of cathartic prep that you just know is right for you. For this salad, I was inspired by my overabundance of cherries. The slightly sweet and the slightly tart cherries with the crisp spinach. Tossed in a herby mustard vinaigrette really sets it off. Check out my tips and tricks below for the best-chopped cherry and spinach salad. Try this recipe out and let me know what you think!
TIPS & TRICKS FOR THE BEST CHOPPED CHERRY & SPINACH SALAD
baby spinach: firmer greens like spinach, kale, or mesclun work well with the cherries, naturally, the cherries are going to weigh down the salad so you want something that won’t immediately wilt.
do ahead: to do ahead a salad like this aside from prepping and storing everything separately. place all the chopped and shredded veggies at the bottom of your serving bowl. followed by the greens on top. don’t mix anything till you’re ready to serve and keep the salad undressed. Cover the salad and keep it refrigerated. that will keep the juices from surfacing from the vegetables immediately
half the cherries: for salads presentation matters. so i cant go with my go-to mashing method for pitting cherries. instead, i go for a technique ala pitting avocados. exact same method with identical end results. but you can use your fingers or a spoon to remove the pit. run the knife around the cherries, twist and expose the pit, remove the pit.
mason jar: measured mason jars are the best. you can measure directly in the jar without having to transfer it from a measuring cup. once all the ingredients are in the jar, place the top on it and give it a shake. shake well each time you use it.
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