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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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