Michigan Blueberry Salad with Blueberry Vinaigrette Recipe

Michigan Blueberry Salad with Blueberry Vinaigrette Recipe

For candied pecans, beat egg white and water until frothy. In separate bowl, combine sugar, salt and cinnamon. Add pecans to egg whites, stirring to coat nuts evenly. Remove nuts and toss in sugar mixture until coated. Spread on greased baking sheet. Bake at 250 degrees for about 1 hour, stirring every 15 minutes. Cool.

In large bowl, place torn romaine, feta cheese, red onion and cracked pepper. Sprinkle with blueberries and 1 cup candied pecans. For dressing, combine olive oil, red wine vinegar, balsamic vinegar, garlic, mustard, salt and pepper in jar with screw-top lid. Shake until blended. Add blueberries. Chill until served. Dressing makes 1 1/2 cups. Pour vinaigrette to taste on salad. Makes about 6 servings.


  • 1 egg white
  • 1 tablespoon water
  • 1 pound pecan halves
  • 1 cup granulated sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 head romaine lettuce, torn into bite-sized pieces
  • 3/4 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • Cracked black pepper, to taste
  • 1/2 cup dried blueberries


  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, minced
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup blueberries, fresh or frozen, then thawed