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

Serves 4 as a salad

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

Directions:

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

For the salad:
1. Combine all the ingredients in a large bowl.
2. Pour the dressing over the salad. Toss to mix well.
3. Garnish with the parsley.
4. Serve immediately.

Recipe by Monica Bhide

From the Family Circle Website