Best 6 Garden Salad With Herbs And Sour Cherry Dressing Recipes

Indulge in a culinary journey with a refreshing and vibrant garden salad, artfully crafted to tantalize your taste buds. This delightful dish boasts a symphony of crisp and colorful vegetables, each contributing its unique texture and flavor. From the tender crunch of romaine lettuce and the earthy sweetness of baby spinach to the juicy burst of cherry tomatoes and the crisp bite of cucumber, every ingredient harmonizes to create a symphony of flavors.

Enhancing the salad's allure is a tantalizing duo of homemade dressings: a classic vinaigrette and a tangy sour cherry dressing. The vinaigrette, with its perfect balance of acidity and richness, brings out the inherent flavors of the vegetables. The sour cherry dressing, a unique and delectable creation, adds a burst of fruity sweetness, a hint of tartness, and a beautiful pop of color.

This garden salad is more than just a meal; it's an experience. As you savor each bite, you'll be transported to a sun-kissed garden, surrounded by the vibrant colors and intoxicating aromas of fresh herbs and blooming flowers. With every forkful, you'll discover a new layer of flavor, a testament to the culinary artistry behind this dish.

So, let's embark on this culinary adventure together, exploring the vibrant world of flavors that await you in this garden salad, accompanied by two exceptional homemade dressings.

Let's cook with our recipes!

SOUR CHERRY BULGUR SALAD

Sour Cherry Bulgur Salad image

Provided by Food Network

Categories side-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground pepper
Olive oil, for drizzling
1 cup bulgur wheat
1 cup chopped sour cherries
2/3 cup finely chopped fresh parsley
2/3 cup finely chopped toasted walnuts
1/2 cup finely chopped red onion
1/2 cup finely chopped fresh dill
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 cloves grated garlic
1/2 cup crumbled feta

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.

GARDEN SALAD

Garden Salad image

My old school Garden Salad. The one I can make any day because I always have these vegetables on hand! And sometimes, when I feel like getting really fancy, I even add a sprinkle of parsley. ????There really are no rules when it comes to a Garden Salad. Any greens, any vegetables. Make this your own!

Provided by Nagi

Categories Side Salad

Number Of Ingredients 10

Ingredients

1 small head iceberg lettuce or other lettuce or leafy greens (, chopped into big bite size pieces (5 to 6 big handfuls))
1 cup cherry or grape tomatoes, halved ((~125g/4oz), or 2 tomatoes cut into wedges or chunks)
1 cucumber (, sliced (medium Lebanese / Persian cucumber, or 1/2 long Telegraph/English cucumber))
1 carrot (, peeled and grated using a box grater)
1 tsp parsley or chives (, very finely chopped (if you're feeling fancy!))
1 tbsp cider vinegar ((or any vinegar or lemon juice) (Note 1))
3 tbsp extra virgin olive oil ((or other neutral oil))
1/2 tsp Dijon Mustard ((or other non spicy smooth mustard))
1/2 tsp cooking/kosher salt ((or 1/4 tsp table salt))
1/2 tsp black pepper

Steps:

Dressing: Shake Dressing in a jar. Taste and adjust - more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet.
Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well.
Serve: Transfer to serving bowl and serve immediately!

GARDEN SALAD WITH HERBS AND SOUR-CHERRY DRESSING

Garden Salad with Herbs and Sour-Cherry Dressing image

Handfuls of fresh herbs and leafy greens plus fronds of fennel provide a depth of flavor in this summery salad. Tart cherries are quickly marinated in a simple sherry vinaigrette then mixed with the salad.

Provided by Anna Kovel

Categories Food & Cooking Ingredients Vegetables

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 10

Ingredients

2 teaspoons sherry vinegar or aged red-wine vinegar
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
6 ounces fresh sour cherries, rinsed, drained, pitted, and halved or quartered (1 cup)
1 fennel bulb, halved length-wise, cored, and thinly sliced, plus 1/2 cup fronds
2 cups mixed fresh tender-herb leaves, such as shiso, basil, tarragon, anise hyssop, and mint
5 cups mixed greens, such as watercress, amaranth, tatsoi, and arugula
2 spring onions, thinly sliced (1/2 cup)
6 radishes, thinly sliced (1 cup)

Steps:

Stir together vinegar, lemon juice, a large pinch of salt, and a few grinds of pepper. Whisk in oil. Stir in cherries; let stand at least 5 minutes and up to 30 minutes.
Finely chop fennel fronds; mix with herbs. Toss greens with herb mixture. Gently mix in onions, radishes, and sliced fennel; add dressing and cherries, tossing to combine. Season with salt and pepper and serve immediately.

GARDEN ORZO SALAD WITH HERB DRESSING

Garden Orzo Salad with Herb Dressing image

Provided by Danny Boome

Categories side-dish

Time 20m

Yield 20 servings

Number Of Ingredients 13

Ingredients

2 lemons, zested and juiced
2 oranges, zested and juiced
1 cup cider vinegar
2 cups fresh parsley leaves
2 cups fresh basil leaves
2 cups extra-virgin olive oil
Salt and freshly ground black pepper
4 cups orzo
Salt, for water
5 ears corn, kernels removed
5 stalks celery, diced
1 cucumber, seeded and diced
2 pints cherry tomatoes

Steps:

In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.
Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.
To a large mixing bowl add the raw corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.
Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.

GREEN BEAN AND CHERRY TOMATO SALAD WITH HERB DRESSING

Green Bean and Cherry Tomato Salad with Herb Dressing image

Categories Salad Bean Tomato Quick & Easy Summer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds slender green beans, trimmed, cut into 2-inch pieces
3/4 cup chopped seeded tomatoes
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 cup chopped fresh Italian parsley
1 cup halved cherry tomatoes

Steps:

Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl.
Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes.

HARVEST SALAD WITH CHERRY VINAIGRETTE

Harvest Salad with Cherry Vinaigrette image

Mixed greens and plenty of produce make this salad so satisfying, and it's gorgeous to serve for special occasions. -Jaye Beeler, Grand Rapids, Michigan

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 10 servings (1 cup each).

Number Of Ingredients 17

Ingredients

3 medium fresh beets (about 1 pound)
1 package (5 ounces) spring mix salad greens
2 medium apples, thinly sliced
1 medium carrot, shredded
1/2 cup grape tomatoes, halved
1/2 cup yellow grape tomatoes or pear tomatoes, halved
1/2 cup chickpeas, rinsed and drained
1/2 cup coarsely chopped walnuts, toasted
4 thick-sliced bacon strips, cooked and crumbled
CHERRY VINAIGRETTE:
1/2 cup tart cherry preserves
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 400°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into 1/2-in. pieces., In a large bowl, combine salad greens, apples, carrot, tomatoes, chickpeas, walnuts, bacon and cooled beets. In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.,

Nutrition Facts :

Tips:

For the best flavor, use fresh herbs from your garden or a farmers market.
If you don't have fresh herbs, you can use dried herbs. Just use half the amount of dried herbs as fresh herbs.
The sour cherry dressing is a great way to use up leftover sour cherries. If you don't have sour cherries, you can use another type of tart fruit, such as cranberries or rhubarb.
This salad is a great way to get your daily dose of fruits and vegetables.
You can also add other ingredients to this salad, such as grilled chicken, fish, or tofu.

Conclusion:

This garden salad with herbs and sour cherry dressing is a delicious and refreshing way to enjoy the flavors of summer. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover sour cherries. So next time you're looking for a healthy and flavorful salad, give this one a try.