members recipes

Ingredients
Serves 4-6
Dressing:

1/8 cup (30 mL) white vinegar
1/8 cup (30 mL) white sugar
1/2 cup (125 mL) canola oil
1/4 cup (60 mL) red onion, chopped
1 Tbsp (15 mL) water
1/2 tsp (2.5 mL) dry mustard powder
1/2 tsp (2.5 mL) salt

Place all ingredients in blender or food processor and blend until smooth and pink in color• Set aside.



Salad:
6 cups (1.5 L) arugula or mixed summer greens(add radicchio leaves for added color if desired)
1 cup (250 mL) fresh cherries, pitted and halved
1/2 cup (125 mL) pecans, toasted
Parmesan cheese curls* to garnish.

Method
I used the cherries from our tree in this salad. Picture is not mine as my camera was left at my parents house

Surprise your guests with this tasty pink salad dressing. The secret to the color lies in the red onion.

*Make Parmesan cheese curls by using a vegetable peeler along a block of fresh Parmesan cheese.

Place all salad ingredients in a large bowl and toss to combine. Add dressing just before serving and toss again to coat. Note: You may have more dressing than needed. Any extra dressing can be kept in the fridge for up to 5 days. If preferred, salad can be plated on individual dishes and then drizzled with dressing just before serving.