Michigan Cherry Salad Recipe

5 3 3
Michigan Cherry Salad Recipe
Michigan Cherry Salad Recipe photo by Taste of Home
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Michigan Cherry Salad Recipe

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5 3 3
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This recipe reminds me what I love about my home state: apple picking with my children, buying greens at the farmers market and tasting cherries on vacations. —Jennifer Gilbert, Brighton, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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 six 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. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Michigan Cherry Salad in Taste of Home November 2015, p58

Nutritional 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.

  • 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
  1. In a large bowl, combine the first six 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. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Michigan Cherry Salad in Taste of Home November 2015, p58

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Reviews forMichigan Cherry Salad

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kimspacc User ID: 1340117 260435
Reviewed Jan. 28, 2017

"Very good. Perfect for a family dinner."

MY REVIEW
creativedolan User ID: 4465854 235216
Reviewed Oct. 19, 2015

"My guests loved this salad!! I followed the recipe to a T and it was delicious! I was a little scared about using the Gorgonzola cheese, but it really did made the dish. (It's an acquired taste) I'll definitely be making this again!!"

MY REVIEW
rlcurry1 User ID: 4880431 235139
Reviewed Oct. 18, 2015

"I thought this was delicious. I normally make all of my salad dressings and have never made one with berries in it. Brilliant idea. I added more sugar and a little honey as it needed more sweetness because the berries were tart. I substituted feta for the gorgonzola as I had it on hand. I also used glazed pecans as I already had those. My dinner guests loved it and I am planning on making it for Thanksgiving. Great salad to add to my rotation. Thanks for sharing."

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