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RECIPESSalad RecipesVegetable Salads pg 2 >  Cherry Vegetable Salad

 

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CHERRY VEGETABLE SALAD

Makes 6 servings.

• 2 cups fine julienne carrots
• 1-1/2 cups pitted and halved Northwest fresh sweet cherries
• 1/2 cup fine julienne celery
• 1/2 cup diagonally sliced Chinese pea pods
• 1/4 cup very thinly sliced and quartered sweet onion
• 3 to 4 tablespoons very thinly sliced fresh mint leaves
• Pacific Rim Dressing

Toss carrots, cherries, pea pods, celery, onion and mint with Pacific Rim Dressing.


PACIFIC RIM DRESSING
Makes about 1/3 cup.

• 3 tablespoons rice vinegar
• 2 tablespoons lime juice
• 1 teaspoon sesame or vegetable oil
• 1 tablespoon chopped cilantro
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 1/2 teaspoon lime peel
• 1/8 teaspoon bottled hot pepper sauce

Combine and mix well.


Nutritional Analysis Per Serving: 85 Calories, 1.9 g protein, 20.8 g carbohydrate, 1.4 g fat (12% Cal. from fat), 0 mg cholesterol, 3.1 g dietary fiber, 329 mg. sodium.

Northwest Cherry Growers
 

 

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