1/3 cup pitted, canned dark or light sweet cherries
1/2 ounce gorgonzola cheese, crumbled
1/4 cup vinaigrette dressing
2 cups mixed salad greens, trimmed, chilled
1/4 cup celery, sliced
1/4 cup sweet peppers, cut into chunks
2 tablespoons green onions, thinly sliced
1/4 ounce pecan halves, toasted

Drain cherries; reserve cherry liquid for other use. Add Gorgonzola cheese to vinaigrette dressing. Cover and set aside.

Individual serving: Combine and lightly toss 1/3 cup cherries with 2 cups salad greens, 1/4 cup each celery and sweet peppers and 2 tablespoons sliced green onions. Heap on serving dish and garnish with pecan halves. Serve with Gorgonzola dressing.