Cherry Salad Food

CHERRY FRUIT SALAD

Steps:

• In a large bowl, combine the blueberries and raspberries. Working over parchment paper, pit the cherries, discard the pits, and add the fruit to the berry mixture. Section the oranges and add them to the bowl.
• Pour the juices that have collected on the paper into the bowl, add the eau de vie, and gently toss. Divide among four bowls and serve.

CHERRY WALDORF SALAD

Steps:

• For dressing, whisk together first 4 ingredients. In a large bowl, toss apples with lemon juice. Add celery, cranberries and almonds; toss with dressing. Gently stir in cherries., Refrigerate, covered, 1 hour before serving.

CHERRY FLUFF

Steps:

• In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping. Chill in the refrigerator at least 2 hours before serving.

CHERRY BALSAMIC SALAD DRESSING

Steps:

• DRESSING: Combine all the ingredients except the olive oil in a small blender jar; pulse until combined. Drizzle in the olive oil, and pulse again until just combined and emulsified. Alternatively, combine all the ingredients in a jar and shake until well combined. You may need to stir up the sugar as it has a tendency to settle on the bottom.
• ALMONDS: If desired, toast the almonds (optional) by adding the sliced almonds in a single layer to a completely dry skillet (don't add any oil) and place on medium-high heat. Stir the almonds every 15 seconds for about 1-2 minutes or until the color slightly darkens and they start to smell good-- but watch carefully to prevent burning. You can also use honey-roasted almonds in this salad.
• SALAD: Thinly slice a large pear and toss with the lemon juice. Slice the red grapes in half. Add the sliced pears, sliced grapes, almonds, and dried cherries to the mixed greens.
• DRESSING: Toss with the dressing (add to preference, you may not want to add it all) and sprinkle feta cheese on top.
• STORAGE: This salad (like most) doesn't make good leftovers. If you aren't eating this immediately, keep the ingredients separate from the dressing and toss right before eating. Top with feta after dressing the salad.

CREAMY CHERRY WHIP SALAD RECIPE

Steps:

• In a large mixing bowl, beat together cream cheese and sweetened condensed milk until smooth and creamy.
• Stir in cherry pie filling and crushed pineapple. Fold in Cool Whip and 1/2 cup chopped walnuts.
• Pour into a 9 x 13 inch pan and refrigerate for at least 2 hours (or overnight) before serving.
• Top with additional crushed walnuts and 15 cherries spread evenly over the top of the salad.

BING CHERRY SALAD

Steps:

• Drain cherries, reserving 1/4 cup juice. In a bowl, whip juice with cream cheese. Stir in cherries, pineapple, whipped topping and marshmallows. Chill until serving.

CHERRY FLUFF SALAD

Steps:

• In a large mixing bowl, mix together whipped topping, cherry pie filling, and sweetened condensed milk.
• Stir in almond extract, mini marshmallows, and crushed pineapple in juice.
• Cover the bowl and refrigerate until ready to serve.
• Cherry Fluff Salad will keep for several days in the refrigerator.

CHERRY COOL WHIP SALAD (CHERRY DESSERT SALAD)

Steps:

• Mix the condensed milk first with the Cool Whip then fold in remaining ingredients.
• Chill and serve.

CHERRY FLUFF

Steps:

• Combine first four ingredients in a large bowl.
• Fold in remaining three ingredients.
• Refrigerate for one hour before serving.

CHERRY SALAD

Steps:

• Mix whipped topping, sweetened condensed milk, and cherries in a large mixing bowl. Transfer to a serving bowl, and chill.

CHERRY SALAD

Steps:

• Combine, chill, and serve.

LIGHTENED CHERRY FLUFF SALAD

Steps:

• 1 In a large bowl, combine 1 package sugar-free cherry gelatin and 1 cup boiling water; whisk until gelatin is completely dissolved.
• 2 Add 1/2 cup ice cold water; stir.
• 3 Place in refrigerator and let chill for 15 minutes. (Set your timer.)
• 4 After mixture has chilled for 15 minutes, remove from refrigerator and slowly whisk in 1 package of instant sugar-free vanilla pudding until smooth.
• 5 Refrigerate for another 15 minutes, until slightly thickened. (Set timer.)
• 6 Use a spatula or large spoon to fold in the lite whipped topping, then the marshmallows, pineapple tidbits and the sugar-free cherry pie filling.
• 7 May be served immediately, but better if refrigerated for a couple of hours or even overnight. Lightly fold/stir again before serving. Cover and refrigerate leftovers.

SOUR CHERRY BULGUR SALAD

Steps:

• Add 2 cups water to a medium saucepot. Season with salt and drizzle in some olive oil, then stir in the bulgur. Bring a boil over high heat, then cover, lower to a simmer and cook until the grains are tender, about 1 hour. Allow bulgur to come to room temperature.
• Combine the bulgur wheat with the cherries, parsley, walnuts, red onion and dill in a large bowl, reserving about 1 tablespoon of each herb for garnish. Gently mix to combine. Add the extra-virgin olive oil, lemon juice and grated garlic and season to taste. Transfer to a serving bowl and garnish with feta, reserved herbs and a drizzle of olive oil.

CHERRY FLUFF SALAD

Steps:

• In a large bowl, stir together sweetened condensed milk and lemon juice until fully combined.
• Add in the cherry pie filling.
• Fold the crushed pineapple, mini marshmallows, cool whip, and pecans into the cherry mixture until fully incorporated.
• If freezing, spread the cherry salad into a 9x13 inch baking pan lined with parchment paper. If you'd like to eat this as a soft fluff, refrigerate at least 4 hours. Top with additional nuts for garnish if desired.
• Freeze for at least 5 to 6 hours or until firm.
• Once frozen, use the edges of the parchment to lift the salad out of the pan, then use a sharp knife to slice into squares.

CHERRY TOMATO AND FETA SALAD

Steps:

• Halve 3 ounces of cherry tomatoes and mix with 1 ounce crumbled low-fat feta cheese. Dress with 1 teaspoon balsamic vinegar and 1 teaspoon olive oil; season with salt and pepper to taste. Sprinkle with fresh oregano.