Cherry, Almond, and Herb Salad

Grilling is a great way to bring out the flavors of so many ingredients, and Aida shows how to create delicious grilled dishes indoors. Grilled Flank Steak With Ginger Marinade is crispy on the outside, and juicy and flavourful on the inside. Then it’s arguably the best way to eat your veggies — Grilled Peppers and Onions With Limed Sour Cream. To bring this meal together, it’s a sweet and nutty Cherry, Almond and Herb Salad.

Yield: 3 to 4 servings
Prep Time: 10 minutes
Ease of Preparation: easy
Total Preparation Time: 10 Minutes
Total Time: 10 minutes


  • 1/4 cup sliced almonds, toasted 
  • 1/4 cup roughly chopped fresh mint leaves 
  • 2 tablespoons roughly chopped fresh cilantro leaves 
  • 5 ounces washed and dried lamb’s lettuce, stemmed (aka corn salad or mache) 
  • 2 tablespoons olive oil 
  • 1 tablespoon white wine vinegar 
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon black pepper 
  • 1/4 cup dried tart cherries 


  1. In a small skillet, toast the sliced almonds until just browned; set aside
  2. Combine the herbs and lettuce in a bowl and toss to combine; set aside.
  3. In a separate bowl, whisk together oil and vinegar and season well with salt and pepper. Drizzle dressing over salad and toss to coat. Taste, adjust seasoning as needed. Top with the cherries and almonds and serve immediately.