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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Green Well's Michigan Harvest Salad Recipe

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This recipe for Green Well's Michigan Harvest Salad is from The Retterath Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound mixed greens
2 onions, thinly sliced
1 tbsp. butter
2 sliced pears
2 cups red grapes, halved
1 cup dried cherries
1 cup walnuts, chopped
1 4oz container crumbled goat cheese
Can also add chicken for more protein

Maple vinaigrette:
1 tbsp. maple syrup
1 tbsp. Dijon
1/4 cup balsamic vinegar
1/2 cup olive oil
salt/pepper to taste
Directions:
Directions:
Caramelize the onions: slice them thinly and cook on medium-low heat in a tbsp. of butter until rich, dark brown. About 45 minutes.

Toss salad ingredients together while intermittently adding vinaigrette.

Vinaigrette directions:
Spoon Dijon first. Then add balsamic and maple syrup, and salt and pepper. Shake well and ad oil. Shake again.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
20

 

 

 

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