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
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
