Minted Cherry Salad

Minted Cherry Salad

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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.


Dessert, Salad, Sizzle, Vegetarian

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Association of Nutrition & Foodservice Professionals