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Michigan Cherry Salad

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    8 servings


  • 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


  • 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.
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.
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.

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  • Melanie
    May 23, 2018

    This was sooooo good. I made it with grapes, then apples, and I prefer the grapes. I also tried it with both pecans and smoked almonds, and the smoked almonds really took it over the top. But excellent as written, too.

  • kimspacc
    Jan 28, 2017

    Very good. Perfect for a family dinner.

  • creativedolan
    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!!

  • rlcurry1
    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.