Taste of Home
Michigan Cherry Salad
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 8 servings.
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
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
-
1.
In a large bowl, combine the first 6 ingredients.
-
2.
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.
© 2024 RDA Enthusiast Brands, LLC