It is coming into cherry season here which is more than welcome in my house. Cherries are excellent for use in desserts and smoothies and of course fresh they are hard to resist. Nutritionally they are full of Vitamin A, Vitamin C and fibre making these little morsels an important addition to healthy eating. Believe me it is easy to overeat cherries, they are that good so as in life, everything in moderation.
I have been pondering using cherries in a salad dressing for some time now. I am always looking for quick and delicious meals especially salads for lunch if there is nothing readily available. I happened to have pearl cous cous in the house and thought the cherry dressing and cous cous may work well together. Turns out I was right.
The cherry vinaigrette is tart and really compliments the cous cous while raw cucumber and red onion add another sour layer. This vinaigrette tastes even better when left to sit in the fridge for a few days and it would also work well with a green salad or steamed vegetables.
- 1/2 box of pearl cous cous prepared as per directions.
- 1/2 small cucumber, diced
- 1/4 red onion peeled and diced finely
- 1/2 tsp salt ( or more if desired)
- 1/2 tsp pepper ( or more if desired)
- 1 cup pitted cherries, fresh or frozen
- 2 TBS red wine vinegar
- Juice of 2 TBS lemon
- Once cooked per directions place the cous cous in a bowl and allow to sit
- When cous cous is cooled add diced cucumber, onion and salt and pepper and stir well
- To make the vinaigrette blend the cherries, vinegar and lemon juice well until the cherries are broken down
- Spoon vinaigrette over the top of cous cous and mix or leave on top until ready to eat
Have a wonderful day and see you on Friday!
Do you use fruit as a base for salad dressing or in salad? As always it is a pleasure to hear from you. Feel free to comment.