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    Fresh Northwest Cherry Salsa
    Makes 4 servings, each serving equals one 5 A Day serving.
    Source: Produce for Better Health


    2 cups pitted fresh or frozen sweet cherries
    1/3 cup Basil, fresh, chopped
    1/3 cup Green peppers, finely chopped
    2 tsp Lemon juice
    1/2 tsp Each of: Worcestershire sauce and grated lemon peel
    1/4 tsp Salt
    Dash of bottled hot pepper sauce
    Chop cherries in food processor or manually. Combine all ingredients; mix well. Refrigerate at least 1 hour.

    Nutritional Analysis: Calories 124, Total Fat 0g, Calories from Fat 2%, Protein 0g, Cholesterol 0mg, Fiber 5g, Sodium 168 mg.

    Grilled Salmon Cherry Sauce
    Makes 6 servings, each servings equals one 5 A Day serving.
    Source: Northwest Cherry Growers


    3 cups pitted Northwest fresh sweet cherries
    1/2 cup water
    1/2 cup dry white wine
    1/4 cup chopped onion
    1 clove garlic, finely chopped
    2 Tbsp honey
    2 Tbsp fresh lemon juice
    1 tsp freshly grated lemon peel
    1/2 tsp salt
    1/4 tsp crushed red pepper flakes
    In large saucepan, combine all ingredients; bring to a boil over medium-high hear. Reduce heat and simmer, uncovered, 30 minutes or until mixture thickens, stirring frequently. Great served over grilled salmon.

    Nutritional Analysis: Calories 172, Total Fat 1g, Calories from Fat 5%, Carbohydrates 36g, Cholesterol 0mg, Fiber 4g, Sodium 370mg, Protein 2g.

    Cherry and Smoked Turkey Salad
    Makes 4 servings, each serving equals two 5 A Day servings.
    Source: Northwest Cherry Growers


    12 ounces smoked turkey, sliced
    2 cups Northwest fresh sweet cherries, pitted
    1 mango,* pared and sliced
    1 kiwi fruit, sliced
    1 cup Napa cabbage, shredded
    Spicy Dressing
    Arrange turkey, cherries, mango and kiwi fruit on shredded Napa cabbage. Drizzle Spicy Dressing over salad.

    Spicy Dressing: Heat 2 tablespoons vegetable oil and 1 clove crushed garlic until hot but not smoking; cool and remove garlic. Add 2 tablespoons balsamic or red wine vinegar and 1 tablespoon each honey and hot dry mustard** and ½ tsp each ground ginger and salt; mix well. Makes about 1/3 cup.

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