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Although pie filling may seem like an unusual ingredient for a salad dressing, I found that it thickened the dressing, added flavor and color, and sweetened the end result. This is a sensational salad with sophisticated taste and flavors that is sure to please your Yom Tov crowd!
8–10 ounces (225–280 grams) mixed greens (I used mostly romaine and some arugula; baby spinach leaves also work great here)
1/2 ripe avocado, diced
1 orange, sliced and then quartered
1 cup Gefen Sliced Beets, cut into thin strips
1 cup sliced white mushrooms
1/3 cup sliced toasted almonds
1/4 cup dried cherries (optional)
1 cup Gefen Cherry Pie Filling (I used lite)
4 tablespoons Kedem Red Wine Vinegar
1 tablespoon sugar
1 tablespoon Heaven & Earth Lemon Juice
1/3 cup oil
1/8 teaspoon black pepper
scant 1/4 teaspoon salt
In a small mixing bowl, combine all dressing ingredients. Blend with an immersion blender until smooth. (You may see small bits of cherries; that’s fine.)
In a large mixing bowl, combine salad greens with remaining ingredients. Pour half the dressing over the salad, tossing to coat. Add additional dressing as desired, and toss until fully coated.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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