Side Eevie's Side Michigan Side Salad Recipe

Name: Mackle's Table and Taps Side Eevie's Side Michigan Side Salad Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Ingredients: 6 cups mixed salad greens (baby romaine, red leaf, arugula); 1 cup shredded green cabbage; 0.25 cup thinly sliced red onion; 0.75 cup cherry tomatoes, halved; 0.5 cup cucumber, seeded and thinly sliced; 0.25 cup sweet pepper (red or yellow), thinly sliced; 2 tbsp crunchy fried onion crisps or toasted pepitas; 2 tbsp crumbled feta or goat cheese; 0.5 cup optional: grilled chicken, sliced (for heartier side); 3 tbsp extra-virgin olive oil; 1.5 tbsp apple cider vinegar; 1 tbsp orange juice, fresh; 1 tsp honey; 0.5 tsp Dijon mustard; 0.5 tsp poppy seeds; 0.25 tsp salt; 0.125 tsp freshly ground black pepper

Inspired by Mackle's Table and Taps

Time15m

Serves2

Make Side Eevie's Side Michigan Side Salad Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Greens & Base

6 cups mixed salad greens (baby romaine, red leaf, arugula)

1 cup shredded green cabbage

1/4 cup thinly sliced red onion

Vegetables & Extras

3/4 cup Cherry tomatoes, halved

1/2 cup cucumber, seeded and thinly sliced

1/4 cup sweet pepper (red or yellow), thinly sliced

2 tbsp crunchy fried onion crisps or toasted pepitas

Cheese & Protein

2 tbsp crumbled feta or goat cheese

1/2 cup optional: grilled chicken, sliced (for heartier side)

Dressing — Michigan-style poppy seed vinaigrette

3 tbsp extra-virgin olive oil

1 1/2 tbsp Apple cider vinegar

1 tbsp orange juice, fresh

1 tsp Honey

1/2 tsp Dijon mustard

1/2 tsp poppy seeds

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Method

Greens & Base

Rinse mixed salad greens and spin dry or pat dry with clean kitchen towel. Place in a medium bowl and gently fluff to break up any large clumps.

Add shredded green cabbage and thinly sliced red onion to the greens; toss gently to combine so cabbage and onion are evenly distributed.

Vegetables & Extras

Halve the cherry tomatoes and add them to the bowl. Slice the seeded cucumber thinly and add with the sliced sweet pepper. Toss gently to combine.

Sprinkle crunchy fried onion crisps or toasted pepitas over the top; these provide the classic Michigan salad crunch.

Cheese & Protein

Crumble the feta or goat cheese and scatter across the salad. If using grilled chicken for a heartier side, add sliced warm or chilled chicken now and toss lightly to combine.

Dressing — Michigan-style poppy seed vinaigrette

Make the dressing

In a small jar or bowl, whisk together the olive oil, apple cider vinegar, fresh orange juice, honey and Dijon mustard until emulsified. Season with salt and freshly ground black pepper, then whisk in the poppy seeds. Taste and adjust honey or salt as needed.

Pour 2–3 tablespoons of dressing over the salad and gently toss to coat the leaves evenly. Reserve any extra dressing in the refrigerator for up to 3 days.

Serve immediately as a side salad. If preparing ahead, keep dressing separate and dress the salad within 10–15 minutes of serving so greens remain crisp.