 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This is a tangy salad that is inspired by my favorite restaurant in Ann Arbor, Michigan called the Prickly Pear. I love how the dressing partially reconstitutes the dried cherries. ***Make the dressing for this salad at least 1 hour before to allow the flavors to marry. Ingredients:
2 ounces canola oil |
1 ounce white vinegar |
1 ounce orange champagne vinegar |
1/2 teaspoon salt |
1 garlic clove, smashed |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground cumin |
1/4 teaspoon dried thyme |
3 cups baby spinach, cleaned |
1/3 cup of julienned red onion |
1/3 cup of diced zucchini |
1/3 cup black beans (rinsed from can) |
1/4 cup dried cherries |
1/4 cup feta (crumbled) or 1/4 cup goat cheese (crumbled) |
1/2 bunch fresh cilantro, chopped |
Directions:
1. Assemble the salad.
2. Shake the dressing vigorously to emulsify.
3. Dress the salad.
|
|