Eat Michigan Salad Food

EAT MICHIGAN SALAD

Eat Michigan Salad image

I live in Buckeye country, that's the land of Ohio State University football to the rest of you. We love to tailgate and watch the Bowl games, and are always trying to come up with clever things to do to our biggest rivals up north, the Michigan Wolverines. The cherries and maple in this wonderful salad inspired the name. Enjoy!

Provided by Saveur

Categories Salad Green Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

½ cup mayonnaise
⅓ cup pure maple syrup
¼ cup white wine vinegar
1 teaspoon white sugar
½ cup vegetable oil
salt and pepper to taste
3 heads butter lettuce - rinsed, and torn
½ cup dried cherries
2 Granny Smith apples, cored and cut into matchsticks
4 ounces goat cheese, crumbled
3 ounces chopped candied pecans

Steps:

In the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in the vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside.
In a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 17.3 g, Cholesterol 10.9 mg, Fat 21.1 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 140.5 mg, Sugar 12.5 g

MICHIGAN (CHERRY) SALAD

Michigan (Cherry) Salad image

Fresh greens and seasonal fruit, roasted chicken and breaded gorgonzola bites dressed in a homemade raspberry vinaigrette.

Provided by A Gouda Life

Categories Salad

Time 15m

Number Of Ingredients 15

Ingredients

1/2 cup fresh raspberries
1/4 cup olive oil
1/4 cup champagne vinegar
1-2 tablespoons honey (to taste)
1 tablespoon Dijon mustard
pinch of salt
3 cups mixed greens or romaine lettuce
1/2 cup toasted pecans
1/2 cup blueberries
1/3 cup dried cherries
1/2 granny smith apple, sliced matchstick
1/2 cup raspberries
2 chicken breasts, cooked and sliced ((rotisserie works well too!))
1 cup grape tomatoes, halved (optional)
1/4 cup gorgonzola cheese

Steps:

Use an immersion blender (or regular) and blend vinaigrette ingredients until smooth.
Blend salad ingredients, top with dressing, crumbled gorgonzola and combine. OPTIONAL: fried gorgonzola cheese. Cut the gorgonzola into cubes. Dip into a beaten egg, then in bread crumbs (Pankow used), pressing the breading into place. Heat 1-2 tablespoons of olive oil in the bottom of a skillet. When the oil is hot, add the cheese cubes browning on both sides (but do not melt). Top the salad with the warm, fried gorgonzola.

KALE, PEPPERS AND APPLE SALAD

Kale, Peppers and Apple Salad image

Provided by Lorna Kring

Time 10m

Yield 6 people

Number Of Ingredients 15

Ingredients

1 bunch kale (leaves massaged, then finely chopped and large stems discarded *)
1 sweet flavored apple (like Gala or Pink Lady, cored and diced)
1 red pepper (seeded and sliced)
1 yellow pepper (seeded and sliced)
1/2 red onion (sliced)
1/3 cup feta cheese (optional)
1/4 cup currants
1/4 cup walnut pieces
1/2 teaspoon sea salt (+ another ½ teaspoon)
fresh ground black pepper
dash coriander
dash cumin
dash chili flakes
1 tablespoon apple cider vinegar
2 tablespoons olive oil

Steps:

Place the massage kale into a salad bowl. Fold in the apple, peppers, onion, feta, currants and walnuts.
In a jar with a tight fitting lid, add the vinegar, olive oil, salt, pepper, coriander, cumin and chili flakes, adjusting to suit taste. Shake vigorously until emulsified then drizzle over the salad and serve.

MICHIGAN CHERRY SALAD

Michigan Cherry Salad image

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

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

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
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

Steps:

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.

Nutrition Facts : Calories 172 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

EAT MICHIGAN SALAD

Eat Michigan Salad image

I live in Buckeye country, that's the land of Ohio State University football to the rest of you. We love to tailgate and watch the Bowl games, and are always trying to come up with clever things to do to our biggest rivals up north, the Michigan Wolverines. The cherries and maple in this wonderful salad inspired the name. Enjoy!

Provided by Saveur

Categories Green Salads

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

½ cup mayonnaise
⅓ cup pure maple syrup
¼ cup white wine vinegar
1 teaspoon white sugar
½ cup vegetable oil
salt and pepper to taste
3 heads butter lettuce - rinsed, and torn
½ cup dried cherries
2 Granny Smith apples, cored and cut into matchsticks
4 ounces goat cheese, crumbled
3 ounces chopped candied pecans

Steps:

In the container of a blender, combine the mayonnaise, maple syrup, vinegar, and sugar. Cover and blend on low speed. Gradually pour in the vegetable oil while mixing until fully incorporated. Taste and season accordingly with salt and pepper. Set aside.
In a large serving bowl, combine the lettuce, cherries, apples, goat cheese and candied pecans. Toss with just enough of the dressing to coat, then serve with the remaining dressing on the side.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 17.3 g, Cholesterol 10.9 mg, Fat 21.1 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 140.5 mg, Sugar 12.5 g

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