Dark Cherry, Walnuts and Avocado Salad With Parsley and a Champagne Vinegar Dressing

INGREDIENTS

For the dressing:

2 tablespoons diced pitted dark cherries

3 tablespoons olive oil

2 tablespoons Champagne vinegar or red wine vinegar

2 teaspoons honey

For the salad:

5 ounces arugula, rinsed and dried

1/2 small red onion, peeled and thinly sliced

1 avocado, peeled and diced

1 cup cooled cooked whole grains (barley, wild rice, quinoa)*

2 tablespoons toasted sunflower seeds

3 tablespoons chopped toasted walnuts

1 cup pitted and halved dark cherries (preferably fresh but you can use frozen)

Garnish — finely chopped parsley

INSTRUCTIONS

1. For the dressing: In a blender, combine all the ingredients along with a couple of tablespoons of water. Set aside.

2. For the salad: Combine all the ingredients in a large bowl.

3. Pour the dressing over the salad. Toss to mix well.

4. Garnish with the parsley.

5. Serve immediately.

Credit: Monica Bhide