CHICKEN AND CHERRY SALAD (meat)
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Ingredients 2 cups pitted fresh sweet cherries 1 can (11 oz.) mandarin orange segments, drained 1 1/2 cups diced cooked chicken or turkey* 1/2 cup chopped celery 1/3 cup toasted slivered almonds Lettuce, torn Creamy Ginger Dressing 1/2 cup mayonnaise 1 Tablespoon lemon juice 1 teaspoon soy sauce 1/4 teaspoon grated fresh ginger

Instructions

Recipes for Shabbat

Cherries

By Eileen Goltz

There are so many things that we don’t do because it’s too hot out. Eating cherries however isn’t one of them. Cherries have tickled the taste buds of fruit lovers for centuries. Their deep red color, tangy sweet taste and versatility have made them a summer favorite since the time of Romans and Greeks made wine with them. Lucky for use cherries were brought to America by the early settlers in the 1600s Tart cherries, which are sometimes called pie cherries or sour cherries, are seldom sold fresh; they generally are canned or frozen shortly after harvesting. Sweet cherries, the kind most of us are familiar with grown all over the United States but most come from the Pacific Northwest and Michigan. The most famous sweet cherry variety is the Bing cherry. Bing cherries are a dark red/burgundy color. There also are light sweet cherry varieties, such as my personal favorites the Rainier and Queen Anne.

The good news about the health benefits of eating cherries makes it’s easier to justify buying 3 to 4 pounds at a time. According to the latest research, tart cherries are one of the richest sources of antioxidants, which can help fight cancer and heart disease. The ultimate celebration of cherries is the National Cherry Festival. It’s held every year in July in the “Cherry Capital of the World” Traverse City, Michigan. This festival (originated from a spring ceremony known as the “Blessing of the Blossoms) is the be all to end of cherry celebrations. Thousands and thousands of visitors come from all over the world to celebrate the cherry and party in the streets and orchards. Both tart and sweet cherries season is late June and all of July and the first week of so of August; the third week of July usually being peak harvest time.

Some helpful cherry info to help you enjoy cherry season:

Cherries are incredibly perishable and should be refrigerated as soon as
possible after you bring them home.

Sort the cherries carefully and place them in a shallow container so that air
can circulate (a colander works really well). Make sure that the weight of
the cherries on top doesn’t crush those underneath.
Don’t wash your cherries until just before you use them.
For the freshest taste the cherries should be stored only 1 or 2 days.

The following recommendation is approximate because cherries can vary in
size.
1 lb. fresh cherries = approximately 2 cups pitted

CHICKEN AND CHERRY SALAD (meat)
This recipe makes 4 appetizer servings but is a perfect lunch salad for 2.

2 cups pitted fresh sweet cherries
1 can (11 oz.) mandarin orange segments, drained
1 1/2 cups diced cooked chicken or turkey*
1/2 cup chopped celery
1/3 cup toasted slivered almonds
Lettuce, torn Creamy Ginger Dressing
1/2 cup mayonnaise
1 Tablespoon lemon juice
1 teaspoon soy sauce
1/4 teaspoon grated fresh ginger

The salad dressing can be made in advance. In a bowl combine the mayonnaise, lemon juice, soy sauce and ginger. Mix to combine and cover and refrigerate until you’re ready to serve the salad. Makes about 1/2 cup. You can double the dressing recipe. In a large bowl combine the cherries, oranges, chicken, celery and almonds. Spoon the dressing on top and toss gently until everything is coated well-mixed. Divide the lettuce between 4 serving plates and spoon the salad on top. This can be doubled or tripled

You can use smoked chicken or turkey for a really interesting taste.

Serving Size

Makes 4 servings.

Notes

This recipe makes 4 appetizer servings but is a perfect lunch salad for 2.

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