Tonight was a later night so Joe and I had crockpot-roasted pork, breadsticks and cherry arugula salad. I found the recipe for the salad in one of Joe’s triathlon magazines in an article on cherries and how good they are for you.
- 2.5 Tbls. balsamic vinegar
- 1 small shallot, chopped
- 1.5 tsp. dijon mustard
- 1Tbls. water
- 6Tbls. slivered almonds, divided
- 1/2lb cherries, pitted and chopped
- 5 ounces baby arugula
- 1.5 cups cooked grain (we used barley)
- 2Tbls. tarragon
For the sauce mix the vinegar, one-quarter of the cherries, shallot, mustard, water and half the almonds and blend in a blender until smooth. Then stir in the tarragon. For the salad mix the rest of the cherries, the grain and the arugula and then toss the salad and the dressing together and top with the leftover almonds. I thought the salad was pretty good although I thought it could use a bit more dressing. I don’t think Joe hated the salad but he definitely did not like having barley in it. I liked the barley but I like to eat more of that sort of thing… (oatmeal, rice etc.) so maybe next time I would skip the barley and just keep it to arugula. Either way we got our good healthy dose of cherries for the day!