GRAND RAPIDS, Mich. (WOTV) - While Michigan berries are at their peak, try my Michigan Harvest Salad. It's a perfect one-dish meal for a hot summer's night. Then, as the season changes into fall, try using sliced Michigan pears and apples for the fruit in this salad. Either way it's a winner.
Michigan Harvest Salad with Tarragon Vinaigrette
Makes 4 servings
- 1/2 C Balsamic vinegar
- 1/2 C Extra virgin olive oil
- 1/2 C Canola oil
- 1/2 C Maple syrup
- 2 T Dijon mustard
- 1/8 C Tarragon, fresh and chopped
Place all of the ingredients except the oil in a blender then blend while adding the oil to the blade, until the dressing is emulsified.
- 2 Heads of Romaine lettuce, chopped
- 1/2 C Red onion, chopped
- 1 Cucumber, peeled and diced
- 1/2 Avocado, sliced
- 1/4 C Pecans, chopped
- 1/4 C Sprouts, alfalfa
- 1 C Mixed Michigan Berries: Blueberries, raspberries and chopped strawberries
Prepare the romaine lettuce, red onion and cucumber. Place 1/3 C of the dressing in the bottom of a large mixing bowl add the lettuce, red onion and cucumber and toss to coat. Plate the salad then top with avocado, pecans, sprouts and Michigan berries.
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