MICHIGAN SALAD WITH RASBERRY VINAIGRETTE RECIPE - (4.6/5)

Michigan Salad with Rasberry VInaigrette Recipe - (4.6/5) image

Provided by kimrinaldi1

Number Of Ingredients 16

FOR THE SALAD:
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
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FOR THE VINAIGRETTE:
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

Steps:

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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