Southwestern Salad

This is a tangy salad that is inspired by my favorite restaurant in Ann Arbor, Michigan called the Prickly Pear. I love how the dressing partially reconstitutes the dried cherries. ***Make the dressing for this salad at least 1 hour before to allow the flavors to marry.

• Ready In: 10 mins
• Serves: 4

Ingredients

• Dressing

• 2  ounces canola oil
• 1  ounce white vinegar
• 1  ounce  orange champagne vinegar
• 1⁄2 teaspoon salt
• 1  garlic clove, smashed
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon dried thyme

• Salad

• 3  cups  Baby Spinach, cleaned
• 1⁄3 cup  of julienned red onion
• 1⁄3 cup  of diced zucchini
• 1⁄3 cup black beans (rinsed from can)
• 1⁄4 cup dried cherries
• 1⁄4 cup feta (crumbled) or 1⁄4 cup  goat cheese (crumbled)
• 1⁄2 bunch fresh cilantro, chopped

Directions

1. Assemble the salad.
2. Shake the dressing vigorously to emulsify.
3. Dress the salad.