Fresh cherries can be found at the market during the peak of summer, and they are one of my most favorite fruits. This cherry vinaigrette dressing is incredibly easy to make, and with just a half portion of fat in each serving, you could even double your portion size as long as the rest of your meal has no added fat. I used my dressing on a salad of baby arugula, roasted beets, green onions, and grilled chicken thigh. It was a positively scrumptious meal that gave me a dose of cherry flavor in every bite.
Here’s another little trick: the cherries make the dressing thick enough that you could omit the olive oil completely and use this as a fat free salad dressing. Yes, there is a fruit in the dressing, but there are just two servings for the entire batch, so the amount is too small to journal – unless you have a whopping portion of dressing, then you should definitely count the fruit portion in your Food Journal. You could even add some additional fresh cherries to your meal to make the fruit portion complete.
Cherry Vinaigrette Dressing Recipe
- 1 cup cherries, pitted
- 1/4 cup shallot, chopped
- 1 clove garlic, chopped
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Coleman’s hot mustard (or to taste)
- 6 teaspoons olive oil
Combine all ingredients except olive oil in a blender or food processor. Process until pureed, scraping sides to incorporate all ingredients. Transfer mixture to a bowl and add olive oil. Whisk until well combined and season as desired with salt and pepper.
Store in the fridge in a small mason jar for up to 5 days. Makes about 1 1/2 cups of dressing, with a serving size of 2 tablespoons.
Makes 12 servings.