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Spinach Salad with Preserved Sour Cherries

This ACF Original recipe is clearly inspired by a variety of salads, but is the ultimate side or luncheon main during the cold season.
Course Salad
Cuisine Canadian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 -10
Author Valerie Lugonja


  • 2 eggs , boiled and chopped
  • 1/2 cup or 100g fried bacon lardons
  • 1/2 cup or 100g toasted pine nuts
  • 1/2 cup or 100g thinly sliced red onions
  • 800 g tender baby spinach leaves , cleaned and dried
  • 1/2 cup or 100g preserved sour cherries
  • 1/2 cup or 100g shredded Parmesan Cheese
  • Freshly ground pepper , to taste

Ingredients for the Dressing:

  • 3 cloves garlic , minced
  • 1 teaspoons salt
  • 3/4 cup or 150g mayonnaise
  • 1/4 cup or 60g Balsamic vinegar
  • 1/4 cup sugar


Instructions for the Dressing:

  1. Place the minced garlic on a cutting board; pour salt over the top of it and combine together with a fork to emulsify
  2. Place emulsified garlic and salt into bowl with remaining ingredients; stir to combine
  3. Add freshly ground pepper and adjust seasonings, cover tightly with plastic wrap and chill until needed

Instructions for the Salad:

  1. Place the first 4 ingredients carefully into the bottom of the serving bowl (careful not to mix together)
  2. Place spinach on top
  3. Top with preserved sour cherries
  4. Cover well with plastic wrap and chill until needed

Preparing for Service:

  1. Toss all ingredients in the salad bowl gently; combine well
  2. Pour dressing into bowl; gently toss to coat all tender leaves
  3. Sprinkle cheese throughout and garnish with some on top