| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Belgian | Salads | 1 | Servings |
INGREDIENTS
| 3 | T | Dried cherry vinegar |
| 4 | T | Vegetable oil |
| 1/4 | t | Salt |
| 1/4 | t | Ground black pepper |
| 1 | c | Dried cherries |
| 1 | Granny smith apple thin | |
| Sliced | ||
| 1 | Orange peeled and cut | |
| Into sections | ||
| 1/4 | c | Whole salted cashews |
| 1 1/2 | c | Belgian endive |
| 1 1/2 | c | Spinach |
| 1 1/2 | c | Boston lettuce |
INSTRUCTIONS
For dressing whisk together vinegar, oil, salt and pepper. Arrange greens on serving plate, add cherries, fruits and cashews. Serve with vinaigrette dressing. DRIED CHERRY VINEGAR - Combine 1 cup of dried cherries with 2 cup of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool and store in tightly sealed container. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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