Frisée & Cherry salad with Balsamic Vinaigrette
Frisee and cherries along with chickpeas make a yummy and filling lunch. Enjoy the freshness of frisee loaded with antioxidants from cherries.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Course Lunch, Side
Cuisine Global
Servings 6 (change the number of servings to adjust ingredient proportions)
Calories 243 kcal
Blender
Salad Spinner
Cherry Pitter
To make the balsamic vinaigrette
To make the balsamic vinaigrette
To put the salad together
Tear the frisée into bite-size pieces. Wash under running water, preferably in a salad spinner. Dry with a paper towel or spin until leaves are reasonably dry. If using canned garbanzo beans, rinse well under running water.
Add the frisée to a big salad bowl with pitted and halved cherries, chickpeas, and freshly-ground black pepper. Toss with the balsamic vinaigrette (about 2tbsp per serving) and top with toasted walnuts. Serve immediately. Enjoy!
Variations
- Use 2 baked and cubed beets instead of cherries.
- Replace cherries with three thinly-sliced pears
Make it heart healthy
- If avoiding oil, replace olive oil with equal amount water.
Serving: 2cupsCalories: 243kcalCarbohydrates: 45gProtein: 9gFat: 4gSaturated Fat: 1gSodium: 168mgPotassium: 623mgFiber: 10gSugar: 20gVitamin A: 2265IUVitamin C: 15.8mgCalcium: 104mgIron: 3.3mg
Keyword Energizing, Gluten-free, Less than 30 minutes, Vegan