The Pioneer Woman Tasty Kitchen
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Michigan Salad with Raspberry Honey Vinaigrette

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Prep:

Cook:

Level: Easy

System:

4

Description

A crisp and refreshing salad you see at restaurants in the Metro Detroit area and other surrounding parts of Michigan. You can’t go wrong with apples, walnuts and dried cherries!

Ingredients

  • FOR THE SALAD:
  • 5 ounces, weight Arugula (or 2 Chopped Heads Of Romaine)
  • ½ whole Granny Smith, Cored And Sliced Thin
  • 1 whole Leftover Cooked Chicken Breast, Sliced Into Bite Size Pieces
  • 2 ounces, weight Walnuts, Toasted In A Dry Pan Until Fragrant
  • ¼ cups Dried Cherries
  • 2 Tablespoons Blue Cheese, More Or Less To Taste
  • _____
  • FOR THE VINAIGRETTE:
  • ½ cups Raspberry Blush Vinegar
  • 3 Tablespoons Fresh Lemon Juice, Strained To Catch Seeds And Pulp
  • 3 teaspoons Honey, Or More To Taste
  • 2 teaspoons Kosher Salt
  • Fresh Ground Black Pepper To Taste
  • 1 cup Olive Oil

Preparation

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).

One Comment

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Avatar of krypto

krypto on 2.26.2011

This sounds wonderful.

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