While in Columbia for the oh-so-sad but much enjoyed South Carolina vs. GA game, the family decided to order in from California Dreaming the night before the game. We were thinking of eating out, but after driving to Green’s for some pre-game refreshments (a few bottles of Moet + Chandon Nectar Imperial and a case of Nectar Imperial Rose – favorites from France) and seeing how horrendous the parking lot was, we decided to do takeout. I chose the signature house salad with house dressing (no ham, no bacon, light on the eggs, thank you very much!). It was really tasty and got me to thinking about another salad that I absolutely love – Michigan Salad, so named because of the cherries.

It’s quite easy to make. The dressing recipe makes about double what you need for the entire salad, so I usually just go ahead and double the salad part.

Michigan Salad
Salad
6 C Romaine
1 Vidalia onion, diced
1/2 C dried cherries
1/2 C crumbled Feta

Mix the romaine, onion, cherries, and Feta in a large bowl. Chill in refrigerator.

Dressing
1 C sugar
1.5 tsp dry mustard
1 T garlic powder
1.5 tsp water
1.5 tsp salt
3/4 C mayonnaise
1 T prepared mustard
1 T poppy seeds
3/4 C white vinegar
1 1/4 C canola oil

Measure the above ingredients into blender. Blend on medium-low till mixed. Store in refrigerator.

I typically use reduced-fat Feta, Splenda, and reduced fat mayo. It tastes just as good, but with significantly less fat and calories. This was my dinner tonight and will be lunch tomorrow – it’s fabulous 🙂