Both Bloom and Cherry Creek Grill have this killer salad on their menu. This fresh, hearty salad tastes amazing and looks even better. Serve as a main course with cold Pellegrino and a crisp chardonnay. While it's great to use produce from the Farmer's Market, it's not just a spring or summer dish. You can have spring fever in the dead of winter...trust me.
Enjoy!
Cherry Creek Grill Farmer's Market Salad
Serves: 4
- Organic Field greens
- 2 Corn on the cob (shave it off and then flash fry it or boil for less fat!)
- 1 Diced avocado
- 1/2 box Sliced grape tomatoes
- 1/4 C Toasted nuts of your preference (Hazelnuts, walnuts, pecans)
- 3 T Crumbled goat cheese (use black pepper, herb or plain)
- Corn bread croutons (bake corn muffins the day before, cube, then bake - the restaurant sautéed them in oil until lightly browned)
- 1 1/1 C Shredded chicken (Roast at chicken or boil/BBQ a chicken breast. If in a pinch, buy the rotisserie chickens at the market)
- Dressing of your choice (I like a balsamic vinaigrette, but the artichoke dressing is awesome too)
- Slice and heat crusty artesian bread - served with peppered virgin olive oil
*You can also add red or green onion for extra zip.
Directions:
- Toss, serve, enjoy.
Serve in over sized bowls. Decorate the table or bowl with long bread sticks. This gives texture and the perception that salad really can be a main course.
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