From: Souplantation, operating 98 restaurants in the U.S. Yield: approximately 8 servings.
Dressing (yields 4 cups):
7 fl. oz. seasoned rice vinegar
½ cup cherry concentrate
¾ tsp. kosher salt
1 oz. minced shallots
2 ¼ tsp. chipotle pepper in adobo sauce, pureed
½ cup mayonnaise, whole egg
2¼ cups canola oil
Salad:
8 cups spinach leaves
1 cup diced red apples
1 cup Mandarin oranges
½ cup dried cherries
¼ cup cashew pieces
¼ cup cherry vinaigrette
For dressing: Blend all ingredients except canola oil. Slowly add oil and blend until smooth. Season to taste with salt and pepper.
For salad: Combine ingredients and toss.
