Using walnuts in a salad, like my Kale Waldorf Salad, is a great way to get some healthy fat. The cherry vinaigrette gives the salad a natural sweetness and the rice provides a good serving of carbohydrates.
If the rice is cooked ahead of time, and the cherries are pitted and chopped, throwing this salad together can be done in 5 minutes.
I love cherries. They are so sweet and juicy, although pitting the stones and chopping each one individually can get messy. I usually prepare a large batch of cherries in one go. I can then store the chopped fruit in a container and bottle the vinaigrette to keep everything fresh and convenient.
Cherry and Rice Walnut Salad
Makes 2
Ingredients:
- 150g / 5.5oz cherries
- 30ml / 2tbsp apple cider vinegar
- 1 clove garlic
- ground black pepper
- 90g / 3oz rice, cooked
- 50g / 2oz kale OR spinach
- 30g / 1oz walnuts, chopped
- 110g / 4oz / 2 stalk celery, chopped
- 30ml / 2tbsp apple cider vinegar
- 1 clove garlic
- ground black pepper
- 90g / 3oz rice, cooked
- 50g / 2oz kale OR spinach
- 30g / 1oz walnuts, chopped
- 110g / 4oz / 2 stalk celery, chopped
Method:
Pit and chop all the cherries.
Pit and chop all the cherries.
In a food processor, blend 2/3 (100g) cherries, apple cider vinegar, garlic and black pepper into a purée.
In a bowl, combine the rice, kale OR spinach, walnuts and celery. Add the remaining chopped cherries.
Pour the cherry dressing over the salad. ENJOY!
Nutritional Information:
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