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Cherry Pepper Salad

1 cup Northwest fresh sweet cherries, pitted
1 cup each thinly sliced sweet yellow and green peppers
1/4 cup thinly sliced Anaheim* chili pepper
2 tablespoons finely chopped onion
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon granulated sugar
Salt and pepper to taste
1 tablespoon pickled ginger strips, optional
1 quart mixed greens

1. Toss together all ingredients except greens; refrigerate 1 hour or longer. Serve on mixed greens.

Makes 4 servings.

*Any mild chili pepper may be substituted.

Recipe provided courtesy Washington State Fruit Commission.