Cherry, Prosciutto, and Almond Salad

Does anyone remember that game show, Supermarket Sweep? You know, the show where contestants raced against the clock to complete certain grocery-related tasks? The contestants would fly through the empty aisles, sliding around corners, unraveling riddles, and collecting the best deals to ensure a win. The ultimate winner would be determined at the checkout register.

Well, that’s sort of how all of my grocery shopping trips feel these days, only my grocery store is full of other shoppers as I make my run and I’ve got two active toddlers on my heels and a newborn in my arms. The newborn is holding the timer. I’m not so good at this game.

The problem with this sort of grocery shopping is that it doesn’t leave much time for careful decision making or item selection. Get the items in the cart and go is the name of the game. So, when you approach the cherries, which have been prearranged in small, plastic sacks, there is no time to take the quantity you actually desire. You just pick the sack which seems closest to your desired quantity and go, go, go!

When you discover that your sack of cherries just cost you 8 bucks, you make it your mission to use every single cherry before they spoil. And that is the story behind this recipe, which is more of a idea than an actual recipe; a simple, meal-worthy salad made of mixed greens, lightly dressed in a white balsamic vinaigrette and topped with fresh cherries, smokey prosciutto, and almonds. Simple, delicious, and satisfying. Best yet, it will make you feel a lot better about the 8 dollars you just spent on cherries.

Cherry, Prosciutto, and Almond Salad

Ingredients

• Mixed spring greens, rinsed
• Cherries, pitted and halved
• Prosciutto, chopped or torn into small pieces
• Slivered almonds
• 1/4 cup olive oil
• 1/8 cup white balsamic vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• Salt
• Pepper

Directions

Whisk the olive oil, vinegar, mustard, and honey together until well combined. Season with salt and pepper, as desired. Toss the spring greens in a small amount of the dressing. Top with cherries, prosciutto, and almonds.