Michigan Berry Salad
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5 from 10 votes

Michigan Berry Salad

Use my Raspberry Vinaigrette dressing or one of your own!
Prep Time20 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: bbq, holiday, summer
Method: NoBake
Skill Level: Basic
Servings: 4
Calories: 430kcal
Author: Marilyn


Raspberry Vinaigrette:

  • 1/2 cup fresh raspberries
  • 1/4 cup olive oil
  • 1/4 cup champagne vinegar
  • 1-2 tablespoons honey to taste
  • 1 tablespoon Dijon mustard
  • pinch of salt


  • 3 cups mixed greens or romaine lettuce
  • 1/2 cup toasted pecans
  • 1/3 cup dried cherries
  • 1/2 cup blueberries
  • 1/2 granny smith apple sliced matchstick
  • 1/2 cup raspberries
  • 2 chicken breasts cooked and sliced (rotisserie works well too!)
  • 1 cup grape tomatoes halved optional
  • 1/4 cup gorgonzola cheese


  • Use an immersion blender (or regular) and blend vinaigrette ingredients until smooth.
  • Blend salad ingredients, top with dressing, crumbled gorgonzola and combine. 


  • Add fried gorgonzola cheese. Cut the gorgonzola into cubes.
  • Dip into a beaten egg, then in bread crumbs (Pankow used), pressing the breading into place.
  • Heat 1-2 tablespoons of olive oil in the bottom of a skillet. When the oil is hot, add the cheese cubes browning on both sides (but do not melt).
  • Top the salad with the warm, fried gorgonzola.


©MARILYN'S TREATS. All images are copyright protected. 


Serving: 1bowl | Calories: 430kcal | Carbohydrates: 46g | Protein: 13g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 570mg | Potassium: 0mg | Fiber: 9g | Sugar: 31g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg