Michigan Summer Farm Bounty Salad

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Michigan Summer Farm Bounty Salad

Recipe courtesy of Chef James Kokenyesdi CEC® CCA® AAC, Michigan Chefs De Cuisine
Course Appetizer, Main Course, Salad, Healthy Recipe
Cuisine American

Ingredients

  • 3 cups mixed greens or romaine lettuce
  • 1/2 cup red or gold current tomatoes
  • 1/2 cup triped cucumber
  • 1 slice red onion rings
  • 1/2 cup strawberries sliced
  • 1/3 cup dried cherries
  • 1/2 cup Honey Crisp or your favorite Mi Apple, sliced matchstick
  • 1/4 cup cinnamon croutons

Optional Ingredients

  • 2 chicken breasts, grilled and sliced  (rotisserie works well too!)
  • 1/4 cup shredded Michigan cheese Feta, Farmers, or smoked Cheddar
  • 1/2 cup toasted black walnuts

Instructions

  • In a medium bowl, combine mixed greens, tomatoes, cucumber, toss with Dressing Garnish with apples, croutons, cherries, strawberries, and red onion rings.

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Michigan Cherry Vinaigrette

Recipe courtesy ofChef James Kokenyesdi CEC® CCA® AAC, Michigan Chefs De Cuisine

Ingredients

  • 1 cup tart cherries fresh or frozen
  • 1 cup cider vinegar
  • 1 cup red wine vinegar
  • 1 cup soybean oil
  • 1/2 cup maple syrup or honey from local hive
  • 1 tbsp Dijon mustard
  • 1 pinch Diamond Crystal Kosher Salt
  • 4 tbsp fresh Epazote (substitute 2 tbsp. tarragon)

Instructions

  • For the vinaigrette, place vinegars and cherries in container for several days to make a cherry vinegar. Once infused add vinegar to all ingredients. Use an immersion blender (or regular) and blend vinaigrette ingredients until smooth. Chill and serve.