Eat Michigan Salad Recipes

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MICHIGAN CHERRY SALAD



Michigan Cherry Salad image

This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmers market and tasting cherries on vacations. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

7 ounces fresh baby spinach (about 9 cups)
3 ounces spring mix salad greens (about 5 cups)
1 large apple, chopped
1/2 cup coarsely chopped pecans, toasted
1/2 cup dried cherries
1/4 cup crumbled Gorgonzola cheese
1/4 cup fresh raspberries
1/4 cup red wine vinegar
3 tablespoons cider vinegar
3 tablespoons cherry preserves
1 tablespoon sugar
2 tablespoons olive oil

Steps:

  • In a large bowl, combine the first 6 ingredients., Place raspberries, vinegars, preserves and sugar in a blender. While processing, gradually add oil in a steady stream. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 172 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

MICHIGAN SALAD WITH RASBERRY VINAIGRETTE RECIPE - (4.6/5)



Michigan Salad with Rasberry VInaigrette Recipe - (4.6/5) image

Provided by kimrinaldi1

Number Of Ingredients 16

FOR THE SALAD:
5 ounces, weightArugula (or 2 Chopped Heads Of Romaine)
1/2 wholeGranny Smith, Cored And Sliced Thin
1 wholeLeftover Cooked Chicken Breast, Sliced Into Bite Size Pieces
2 ounces, weightWalnuts, Toasted In A Dry Pan Until Fragrant
1/4 cupsDried Cherries
2 TablespoonsBlue Cheese, More Or Less To Taste
Red onion
_____
FOR THE VINAIGRETTE:
1/2 cupsRaspberry Blush Vinegar
3 TablespoonsFresh Lemon Juice, Strained To Catch Seeds And Pulp
3 teaspoonsHoney, (I use 4)
2 teaspoonsKosher Salt
Fresh Ground Black Pepper To Taste
1 cup Olive Oil

Steps:

  • For the salad: Start by adding the arugula (or the chopped romaine) to a large bowl. Top with sliced apple, chicken, toasted walnuts, dried cherries and blue cheese. Toss, plate and drizzle with desired amount of the vinaigrette. For the vinaigrette: Add all the vinaigrette ingredients to a medium-sized jar that has a tight-fitting lid. Shake, taste, and adjust if needed. Store any remaining dressing in the fridge; just remember to take it out about 20 minutes before using it again to thin out (it solidifies in the refrigerator).

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