Cherry-Pecan Tossed Salad | Midwest Living

Cherry-Pecan Tossed Salad

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Cherry-Pecan Tossed Salad

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  • Makes: 4 servings
  • Start to Finish 20 mins

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This simple, mixed green salad with toasted pecans, dried cherries, and Parmesan cheese is a versatile side dish. Serve it at a barbecue or on an elegant holiday table.


  • 6 cups torn mixed greens
  • 1/3 cup Balsamic Vinegar Dressing (see recipe below)
  • 1/2 cup dried cherries
  • 1/2 cup toasted pecan halves
  • Shaved or grated Parmesan cheese


  1. In a large bowl, toss greens with dressing. Divide among chilled plates.
  2. Top each salad with 2 tablespoons dried cherries, 2 tablespoons toasted pecan halves, and some shaved Parmesan cheese. Makes 4 servings.

Balsamic Vinegar Dressing


  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 3 tablespoons soy sauce
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon snipped fresh parsley
  • 1 teaspoon ground white pepper


  1. In a screw-top jar, combine olive oil, balsamic vinegar, soy sauce, Dijon-style mustard, parsley, and white pepper. Cover and shake until blended. Cover and store in the refrigerator for up to 2 weeks. Makes about 1 cup.

Nutrition Facts

(Cherry-Pecan Tossed Salad)

Servings Per Recipe 4, chol. (mg) 6, Fat, total (g) 21, carb. (g) 19, cal. (kcal) 284, fiber (g) 4, sodium (mg) 378

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