Michigan Cherry Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Michigan restaurant favorite with mixed greens, fresh basil, sliced apples, dried cherries, candied pecans and walnuts, blue cheese, and a cider-Dijon vinaigrette. It's tangy, nutty, and substantial enough for lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup apple cider vinegar
- 1½ tablespoons pure maple syrup
- 1 (heaping) teaspoon dijon mustard
- 6 tablespoons olive oil
- 1/2 cup pecans halves
- 1/2 cup walnut halves
- 1/4 cup maple syrup
- pinch kosher salt
- 10 ounces leafy salad greens (I use a spring mix and a sweet mix)
- 1/3 cup basil (sliced, plus smaller leaves for serving)
- 1 to 2 cosmic crisp or honeycrisp apple (cored and sliced)
- 1/2 medium red onion (thinly sliced)
- 4 ounces crumbled blue cheese
- 1/2 cup dried cherries
- freshly ground black pepper (for serving)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 586mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 434mg
- Calcium
- 193mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 586MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.