First I thought I’d start this post off by sharing a bit of the lovely spring weather I’ve been lucky enough to experience lately…
And show your our ducks. It’s a Muscovy duck, I believe.
Anyway, I’ve been really busy lately and haven’t been cooking a lot, so I decided to try eating healthy by re-creating a salad that I had in a hotel restaurant over the summer during my road trip. The restaurant is Kahill’s Steak-Fish Chophouse in South Sioux City, Nebraska. It was the BEST restaurant we visited during the trip and even though if you know anything about me you know I’m not into salad or most raw vegetables, this was the best salad I have ever had. All I had to remind me of the ingredients was an at-best blurry picture of the menu.
So, without further ado, here is my take on this salad. This recipe is for TWO SERVINGS but ingredient amounts can be adjusted according to your preferences. Obviously to make this salad vegetarian-friendly you can just remove the bacon!
4-6 oz. Baby spinach
1/8 cup gorgonzola cheese
2 strips bacon
1/4 cup red onion
4 oz. spiced pecans (RECIPE HERE, or use own recipe, or purchase from store)
1/4 cup crasisins or dried cranberries
Cranberry vinaigrette (to taste. I couldn’t find this so I used raspberry pomegranate vinaigrette but I find that this salad doesn’t even need dressing)
1. Wash and drain spinach.
2. Chop pear into small cubes.
3. Cook bacon and crumble into desired size.
4. Finely chop red onion.
5. Add all ingredients to bowl and toss.
6. Serve with or without your vinaigrette.
Post & photos by: Melissa