Culinary Cooking and Concepts
Chef John Finley, Executive Chef, University Club of MSU
Featured Food: Thanksgiving Yield: Serves 10


  • Cranberry Vinaigrette:
  • 1 c vegetable oil
  • ¼ c champagne vinegar
  • 1 T Dijon mustard
  • 1 T water
  • 2 T sugar
  • 1 c cranberries, ground in food processor
  • Salt, pepper
  • Salad:
  • 2 sweet potatoes, diced and cooked
  • 1 c dried cherries
  • ½ c pecans, toasted
  • 20 oz mixed greens


For the vinaigrette: 

Blend all ingredients in a blender or food processor. Taste, chill and serve. 

To assemble the salad: 

Mix the potatoes, cherries and pecans together in a medium bowl. Place the mixed greens onto 10 plates and top with the sweet potato mix. Drizzle the cranberry vinaigrette over the top and serve.

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