Minted Cherry Salad
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Casey Shiller, CEPC, Coordinator of Baking and Pastry Arts, St. Louis Community College—Forest Park
Sizzle, Fall 2012
2 oz. dark Bing cherries, pitted, quartered
4 oz. yellow Rainier cherries, pitted, quartered
8 leaves fresh mint, fine chiffonade
2 oz. light corn syrup
1 vanilla bean, scraped
1. Mix cherries, mint, corn syrup and vanilla bean seeds together.
ACF reserves the right to remove inappropriate comments.