1/4 cup mayonnaise
1/4 cup pure maple syrup
2 tablespoons white vinegar
2 teaspoons sugar
1/2 cup vegetable oil
- 1 large bag/bunch of spinach,washed & torn into bite-size pieces (about 6 cups)
- 1 medium Granny Smith apple, cored, thinly sliced
- 1/2 cup toasted walnuts or whole cashews
- generous 1/2 cup dried Michigan cherries
Toss spinach, cherries and apple slices in large bowl. Add maple dressing and toss to coat. Divide among 4 plates; sprinkle with nuts and freshly ground black pepper and serve.
For several years this salad was served at Freighter's Restaurant overlooking the Saint Mary's River in Sault Sainte Marie, Michigan. A change in their head chef brought about a rearrangement in the menu so this little gem was dropped. Their loss was my gain because I bumped into the cook months later and told him how I missed this salad when friends and I would go there for lunch after he left. He told me to grab a pen and paper and gave me the recipe! I've been making this ever since and it is delicious!