Cherry Mint Salad & Meatless Monday Link Up #15

     It is definitely cherry picking season.  There's a few orchards around us that have the pick your own thing going on!  The best part is the price ($1.59/lb) and that Lily LOVES cherries!  We're planning on going to Curran's Orchard in Rockford, next weekend and now I've got a new little recipe to try for us and Lily.
     One Organic Mama shared her Cherry Mint salad with the Meatless Monday Link Up.  This recipe is really easy to make and is pretty much low protein to begin with.  The only change that we would need to make for Lily is changing out the fresh mozzarella with Cambrooke's Mozzarella Shreds (1/3 cu p= 35 phe) or Daiya's Mozzarella Style Shreds (28 g. = 81 phe).

Cherry Mint Salad We use organic, fair trade, and or local ingredients when possible.
Salad: Fresh (from the garden) salad of your choice 1/4 cup chopped fresh mozzarella Chopped pitted fresh cherries (the more the merrier!) Dressing: 2 tbs white balsamic vinegar 2 tbs olive oil 1 tbs cherry glaze (optional – sub honey if you don’t want to make the glaze) 1 tsp stone ground mustard 1 tsp fresh chopped basil 1 tbs fresh chopped mint Salt and pepper to taste	Clean and dry salad. Mix dressing ingredients. Toss salad, remaining ingredients and dressing.