October 13, 2012

Pure Michigan Salad

This is one of our all time favorite salads here in South West Michigan.  We have cherries, we have apples and we have beautiful acres of rich lettuce farms.  My salad is Michigan in a bowl.  Actually, we live right next door to America's "Salad Bowl" Hudsonville, Michigan.  This salad is amazing when you pair it with a nice roasted pork tenderloin, risotto and fresh vegetables,  like sauteed green beans or brussel sprouts. 


  • 1 5-ounce bag Spring mix or other mixed greens (about 10 cups lightly packed)
  • 1 tart apple, peeled, cored, cut into matchstick-size strips
  • 1 cup dried tart cherries
  • 1 cup chopped pecans, toasted

Maple Dressing
  • 1/4 cup mayonnaise
  • 1/4 cup pure maple syrup
  • 3 TBSP  apple cider vinegar
  • 1/2 cup olive oil


  1. Whisk mayonnaise, maple syrup, vinegar in medium bowl to blend. 
  2. Gradually whisk in oil until mixture thickens slightly. 
  3. Season to taste with salt and pepper.  
  4. Store up to 3 days in fridge.

Toss greens, apples, cherries, and pecans in large bowl to combine. Toss with enough dressing to coat. 
Be careful not to over dress this salad. 
Its better when you let it sit 5 minutes before serving. 

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