Michigan Salad

Name: Michigan Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 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; DRESSING:; 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

Total Time Prep/Total Time: 15 min.

Yield 8 servings

Test Kitchen Approved

A vibrant mix of fresh greens, tangy dried fruits and crunchy nuts, topped with Gorgonzola and a homemade raspberry dressing, this Michigan salad will make a salad fan out of anyone.

Ingredients

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
DRESSING:
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

Directions

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

1-1/2 cups: 172 calories, 10g fat (2g saturated fat), 3mg cholesterol, 78mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1 starch.

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

Recipe Creator

Community Cook