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Michigan Salad with Rasberry VInaigrette


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Rate this recipe 4.5/5 (6 Votes)


  • 5 ounces, weightArugula (or 2 Chopped Heads Of Romaine)
  • 1/2 wholeGranny Smith, Cored And Sliced Thin
  • 1 wholeLeftover Cooked Chicken Breast, Sliced Into Bite Size Pieces
  • 2 ounces, weightWalnuts, Toasted In A Dry Pan Until Fragrant
  • 1/4 cupsDried Cherries
  • 2 TablespoonsBlue Cheese, More Or Less To Taste
  • Red onion
  • _____
  • 1/2 cupsRaspberry Blush Vinegar
  • 3 TablespoonsFresh Lemon Juice, Strained To Catch Seeds And Pulp
  • 3 teaspoonsHoney, (I use 4)
  • 2 teaspoonsKosher Salt
  • Fresh Ground Black Pepper To Taste
  • 1 cup Olive Oil



Step 1

For the salad:
Start by adding the arugula (or the chopped romaine) to a large bowl. Top with sliced apple, chicken, toasted walnuts, dried cherries and blue cheese. Toss, plate and drizzle with desired amount of the vinaigrette.

For the vinaigrette:
Add all the vinaigrette ingredients to a medium-sized jar that has a tight-fitting lid. Shake, taste, and adjust if needed.

Store any remaining dressing in the fridge; just remember to take it out about 20 minutes before using it again to thin out (it solidifies in the refrigerator).


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