- 6 ounces mesclun (6 cups)
- 2 carrots, halved lengthwise and thinly sliced on the bias
- 1 15-ounce can chickpeas, rinsed
- 1/2 cup dried cherries
- 1/4 cup fresh dill sprigs
- 4 to 5 tablespoons Balsamic-Dijon Vinaigrette
- or bottled balsamic vinaigrette
- In a large bowl, toss the mesclun, carrots, chickpeas, cherries, and dill with the vinaigrette.