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Couscous Salad with Dried Cherries
1 cup water or chicken broth
3/4 cup quick-cooking couscous, uncooked
1/2 cup dried tart cherries
1/2 cup coarsely chopped carrots
1/2 cup chopped unpeeled cucumber
1/4 cup sliced green onions
1/4 cup toasted pine nuts or slivered almonds (optional)
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon-style mustard
Salt and pepper, to taste
Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a fork. Uncover; let cool 10 minutes.
Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well. Combine vinegar, olive oil and mustard in a small container; mix well. Pour over couscous mixture; stir to coat all ingredients. Season with salt and pepper, if desired. Serve chilled or at room temperature. Makes 4 cups; about 6 servings.
Note: To toast pine nuts or almonds, spread nuts in an ungreased pan. Bake in a preheated 350-degree oven 5 to 7 minutes, stirring occasionally, or until brown.
Cherry, Pineapple and Lettuce Salad
1 head butter or Boston lettuce
1 (8-ounce) can pineapple chunks
1 cup dried tart cherries
1/4 cup vegetable oil
2 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon dry mustard
1/2 teaspoon poppy seeds
Salt and freshly ground black pepper, to taste
Rinse and drain lettuce; tear into bite-size pieces. Drain pineapple, reserving 1/4 cup juice.
Put lettuce, pineapple chunks and dried cherries in a large salad bowl; mix well.
Combine vegetable oil, reserved pineapple juice, vinegar, honey, dry mustard and poppy seeds; mix well. Season with salt and pepper. Drizzle dressing over lettuce mixture. Dressing may be refrigerated for several days, if desired.
Fruit Salad with Dried Cherries
3 cups mixed salad greens (spinach, leaf lettuce, endive, etc.)
1 cup dried tart cherries
1 small apple, thinly sliced
1 small orange, peeled and cut into sections
1/4 cup whole salted cashews
1/4 cup vegetable oil
3 tablespoons red wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
divide salad greens among 4 serving bowls or plates. Top each serving with an equal portion of cherries, apple slices, orange sections and cashews.
Put vegetable oil, red wine vinegar, salt and pepper in a small bowl; stir with a fork until well mixed. Serve as a dressing for the fruit salad. Makes 4 servings.
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